Name: Tulip Chicken Wing Karaage (Alkaline-Brined & Double-Fried)
Cuisine: 和食
Ingredients: Chicken wings: 200g; [Brine] Shiro-dashi: 1 tbsp; [Brine] Sugar: 1 tsp; [Brine] Soy sauce: 1 tsp; [Brine] Milk: 1 tsp; [Brine] Baking soda: 1g; [Sauce] Sake: 1 tbsp; [Sauce] Mirin: 2 tbsp; [Sauce] Soy sauce: 2 tbsp; [Sauce] Sugar: 1 tbsp; [Sauce] Grated garlic: a pinch; [Sauce] Ground sesame seeds: 1 tbsp; [Topping] Salt: to taste; [Topping] Table pepper: to taste; [Topping] White sesame seeds or sansho pepper: to taste (optional)

About "Tulip Chicken Wing Karaage (Alkaline-Brined & Double-Fried)"

Chef Morita, who has experience producing specialty chicken wing restaurants in Nagoya, shares a professional chicken wing karaage recipe you can easily recreate at home. The key feature is soaking the wings in an alkaline brine made with baking soda and milk, which boosts moisture retention and makes the meat slide effortlessly off the bone. Shaping the wings into 'tulips' ensures even cooking, increases the skin surface area for maximum crispiness, and makes them easy to eat. By frying them at a low temperature of 160°C (320°F), letting them rest, and double-frying at a high temperature of 180°C (350°F), you get the perfect combination of a crispy exterior and a juicy interior.

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Tips for Making "Tulip Chicken Wing Karaage (Alkaline-Brined & Double-Fried)"

Prep
- Do not salt the wings beforehand. Salting draws out moisture, which can make the meat dry and tough.
Prep
- Shape the wings into tulips. Cut around the joint, push the bone out, and slide your finger between the two bones to push the meat down. This ensures even cooking, increases skin surface area, and makes the bones easy to remove.
Brining
- Marinate in an alkaline brine of shiro-dashi, sugar, soy sauce, milk, and baking soda in a Ziploc bag (with air removed) for at least 1 hour (or overnight). Milk proteins and fats neutralize odors, while baking soda tenderizes and retains moisture.
Prep
- Thoroughly pat the wings dry with paper towels after brining. For extra crispiness, air-dry them skin-side up in the refrigerator for 30 minutes.
Heat control
- First fry: Fry in 1 cm of oil at 160°C (320°F) for 3 minutes (1.5 minutes per side) to break down collagen into gelatin.
Heat control
- Let the wings rest for 3 minutes after the first fry to allow the residual heat to cook them through to the center.
Heat control
- Second fry: Raise the oil temperature to 180°C (350°F) and fry for about 2 minutes to make the skin crispy.
Seasoning
- Quickly coat the wings with the glaze while they are piping hot. You can also add 1/2 tsp of miso to the glaze for a miso-flavored version.
Seasoning
- Finish with salt and table pepper, and top with white sesame seeds or sansho pepper to taste. Serving with mayonnaise or curry powder is also recommended.

Ingredients for "Tulip Chicken Wing Karaage (Alkaline-Brined & Double-Fried)"

15 items

* Tap ingredient names to find on Amazon

Chickenwings: 200g
[Brine]Shiro-dashi: 1 tbsp
[Brine]Sugar: 1 tsp
[Brine]Soy sauce: 1 tsp
[Brine]Milk: 1 tsp
[Brine]Baking soda: 1g
[Sauce]Sake: 1 tbsp
[Sauce]Mirin: 2 tbsp
[Sauce]Soy sauce: 2 tbsp
[Sauce]Sugar: 1 tbsp
[Sauce]Grated garlic: a pinch
[Sauce]Ground sesame seeds: 1 tbsp
[Topping]Salt: to taste
[Topping]Table pepper: to taste
[Topping]White sesame seeds or sansho pepper: to taste (optional)

How to Make "Tulip Chicken Wing Karaage (Alkaline-Brined & Double-Fried)"

1
[Make the brine] Mix 1 tbsp shiro-dashi, 1 tsp sugar, 1 tsp soy sauce, 1 tsp milk, and 1g baking soda together.
2
[Shape into tulips] Make a light cut with a knife in the indentation of the wing joint, then flip it over and cut all the way around. Push the end of the bone firmly to make it pop out, and cut off the excess bone tip with a knife. Insert your finger between the two bones to open them slightly, then push the meat down toward the base to shape it into a tulip.
3
[Brine] Place the chicken wings and brine in a Ziploc bag, squeeze out the air, and let them marinate in the refrigerator for at least 1 hour (preparing them the day before is also fine).
4
[Make the sauce] Combine 1 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar, a pinch of grated garlic, and 1 tbsp ground sesame seeds. (Adding 1/2 tsp of miso to 4 tsp of this sauce makes a delicious miso glaze.)
5
[Dry the wings] Remove the wings from the brine and thoroughly pat the surface dry with paper towels. For an extra crispy finish, place them skin-side up in the refrigerator to air-dry for 30 minutes.
6
[First fry] Pour about 1 cm of oil into a pan and heat to 160°C (320°F). Add the wings and fry for 1.5 minutes on each side, for a total of 3 minutes.
7
[Rest] Remove the wings and place them on a wire rack or tray. Let them rest for 3 minutes to allow the residual heat to cook them through to the center.
8
[Second fry] Raise the oil temperature to 180°C (350°F) and fry the wings for about 2 minutes to make the skin crispy.
9
[Glaze] While the wings are piping hot, quickly coat them with the sauce using a spoon.
10
[Finish] Sprinkle with salt and table pepper to taste, and top with white sesame seeds or sansho pepper if desired. Serving with mayonnaise or curry powder is also highly recommended.

Detailed Commentary on "Tulip Chicken Wing Karaage (Alkaline-Brined & Double-Fried)"

* Content organized by topics from the video.

A Game-Changing Chicken Wing Recipe

Chef Morita kicks off the video with high energy. While his previous chicken wing video was a hit, he confidently declares that he has created an even better version. Having previously produced a specialty chicken wing restaurant in Nagoya, Morita felt his last home-friendly recipe was a bit too modest. This time, he is sharing his full professional technique. The goal is a perfect finish: crispy skin, juicy meat, and bones that slide right out. Building on the pan-seared wings that assistant Riki raved about—where the meat slipped effortlessly off the bone—Morita presents an upgraded, deep-fried version.

Recapping the Previous Pan-Seared Wings

First, a quick recap of the previous tender pan-seared wings. The marinade consisted of 1 tbsp soy sauce, 1 tsp tsuyu (noodle soup base), 1 tsp mirin, 1 tsp milk, 1 tsp sugar, and 1g (a pinch) of baking soda. The proteins and fats in the milk neutralize any gamey chicken odor, while the baking soda tenderizes the meat. These ingredients are combined in a bag and marinated in the fridge for an hour. To cook, heat a pan with a little oil and sear the wings skin-side down. Once they turn a beautiful caramelized color (after about a minute), add king oyster mushrooms, steam-cook for 5 to 6 minutes, and toss with the sauce. Even if left overnight and reheated in the microwave, they retain their moisture and tenderness, allowing the bones to slide right out.

Prep Work and Tulip Shaping

Moving on to today's fried chicken. We start by prepping about 200g of chicken wings. Chef Morita shapes them into 'tulips.' First, locate the small indentation at the wing joint and make a light cut with a knife. Flip the wing over and cut all the way around the joint. Push the end of the bone firmly, and the meat will peel back cleanly, exposing the bone. Slide your knife in to cut off the excess bone tip (save these tips, as they make excellent soup stock!). Finally, slide your finger between the two remaining bones to separate them slightly, and push the meat down toward the base. This creates a neat, easy-to-eat tulip shape with a built-in handle.

The Secret to Tenderness & Golden Ratio Sauce

Shaping the wings into tulips ensures even cooking, makes the bones easier to remove, and increases the skin's surface area for a crispier finish. Chef Morita explains three key rules for tender wings: 1) Do not salt them beforehand (as salt draws out moisture and dries them out); 2) Use an alkaline brine (baking soda and milk boost moisture retention, making the bones slide out easily); and 3) Combine brining with double-frying. The brine consists of 1 tbsp shiro-dashi, 1 tsp sugar, 1 tsp soy sauce, 1 tsp milk, and 1g baking soda, marinated for at least an hour (or overnight). The glaze is a perfect sweet-and-savory golden ratio: 1 tbsp sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar, a pinch of grated garlic, and 1 tbsp ground sesame seeds.

Double-Frying for the Perfect Texture

After brining, thoroughly wipe the surface moisture off with paper towels. For maximum crispiness, let them air-dry skin-side up in the fridge for 30 minutes. Pour about 1 cm of oil into a pan and fry the wings at a low temperature of 160°C (320°F) for 3 minutes, flipping halfway. This gentle cooking breaks down collagen into gelatin, making the meat slide off the bone. Remove the wings and let them rest for 3 minutes to cook through with residual heat. Finally, raise the oil to 180°C (350°F) and double-fry for 2 minutes to crisp up the skin. While they are piping hot, quickly coat them with the prepared glaze using a spoon.

Incredible Fall-Off-The-Bone Texture

Time for the taste test. Simply holding the bone and giving it a gentle tug causes the tender meat to slide right off, leaving a clean bone. Chef Morita excitedly exclaims, 'You don't even know what real chicken wings are yet!' The exterior is incredibly crispy, while the inside is unbelievably juicy and tender. Trying them with mayonnaise or curry powder is also fantastic. The assistant is equally amazed, saying, 'You don't even need teeth; you can eat this with just your lips!' Morita notes that this alkaline brining method also works wonders on chicken drumettes. He jokingly concludes, 'If this video doesn't get 100,000 views, I'm deleting it because I've shared too many professional secrets!' before asking viewers to subscribe.

About 予約7年待ち「肉の鬼才」森田隼人の料理研究所

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