Deep-fried Chicken Tulips
A fried chicken wing is called a "tulip" when you partially separate the meat from the bone and roll it up. The bone is meant to look like a stem and the meat is supposed to resemble a flower.
Photographed by Hideo Sawai
Calorie count is per serving (and does not include the stick salad).
Ingredients (Serves 4)
- 12 chicken wing (50-60 g (per wing))
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tbsp curry powder
- 4 tbsp flour
- Vegetable sticks, as needed
- Potato starch
- Vegetable oil
Cut off the tip of the wing at the joint and discard.
Make a cut between the two bones in the wing that run parallel to each other.
Cut around the joint to sever the tendons.
Severing the tendons makes it easier to separate the meat from the bones.
Use a knife to push the meat down until both bones are visible. Pull out the narrower bone.
Hold the remaining bone and push the meat down towards the bottom so that the skin side is turned towards the bone.
Now pull the skin over the meat to form a tulip shape.
Wrapping the skin around the meat so that the skin is turned outwards will result in a "tulip" that is crispy outside and juicy inside.
Place the tulips in a bowl and add the marinade. Gently rub the marinade into the tulips. Add the curry powder and flour and mix together. Dredge each tulip with potato starch.
Pour vegetable oil into a frying pan to a height of about 1 cm. Place the tulips in the oil.
Starting the frying process from room temperature will ensure that the meat is fully cooked. The tulips do not need to be fully submerged in the oil.
Place the pan over medium high heat. Once the oil is hot enough, adjust the heat.
Once you see tiny bubbles rising from the tulips, the oil has reached the right temperature. Because you're using a minimum amount of oil, you need to keep an eye on the heat to prevent the oil from becoming too hot.
When the meat starts to harden and brown, turn it over and keep frying for 7-8 minutes. Drain and plate up. Serve with vegetable sticks.
The tulips will start to brown from the bottom. Keep a close eye on them, and use a ladle to pour oil over the parts that are not submerged.