Deep-fried Chicken Tulips
A fried chicken wing is called a "tulip" when the meat is partially separated from the bone and rolled down. The bone is meant to look like the stem, and the rolled meat a tulip flower!
Photographed by Hideo Sawai
Calorie count is per serving (not including the vegetable sticks).
Ingredients (Serves 4)
- 12 chicken wing tips (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 inside towards the bone.
Now pull the skin over the meat and form a tulip shape.
Wrapping the skin outside around the meat will result in a "tulip" that is crispy on the outside and juicy on the inside.
In a bowl, gently rub the [Marinade] into the tulips. Add the curry powder and flour for the [Breading] and mix together. Gently coat 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.
The frying oil should be at room temperature when you add the tulips to ensure that the meat will be fully cooked. The tulips do not need to be fully submerged in the oil.
Place the pan over medium-high heat. Keep adjusting the heat so it doesn't get too hot.
Once you see tiny bubbles rising from the tulips, the oil has reached the right temperature. Using a small amount of oil means 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 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.