Karami Chicken is a well loved dish on Saizeriya's menu. Made from succulent chicken wings that are coated in a sweet and mildly spicy sauce, I could eat these all day! After posting the Milano Meat Doria recipe, I've received a few requests for this karami chicken recipe, so here's what I came up with!
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What is Karami Chicken?
Karami chicken (辛味チキン) is one of the most loved dishes at Japanese-Italian family restaurants "Saizeriya (サイゼリヤ)" In fact, karami chicken is nothing to do with Italian cuisine though, it's more like Buffalo wings. Whenever I go to Saizeriya, I order this side dish without a fail, I bet most Japanese people would do the same. It's one of their signature dishes.
Top 10 dishes at Saizeriya
According to Kurashi-no (2021) , top 10 dishes at Saizeriya are:
- Margherita Pizza (マルゲリータピザ)
- Milano Doria (ミラノ風ドリア）
- Tomato Cream Risotto (エビと野菜のトマトクリームリゾット)
- Karami Chicken (辛味チキン)
- Cheese on Chicken (柔らかチキンのチーズ焼き)
- Garlic Mussels (ムール貝のガーリック焼き)
- Cod Roe Spaghetti (タラコソースシシリー風)
- Shrimp Salad (小エビのサラダ)
- Mix Grill (ミックスグリル)
- Sicilian Lemon Sorbet (シチリアレモンのソルベ)
Karami chicken is the top side dish!
Karami but not that spicy
Even though the dish is called "karami" (辛味), which literally means spicy flavour in Japanese, it's not that spicy. It has a sweet-mildly spicy kind of taste and I would say it's pretty addictive, I could eat them all day!
You don't need to visit Saizeriya to enjoy these addictive Karami Chicken Wings! They're pretty straight forward to make at home and can be enjoyed by the whole family!
Watch our video for how to make Saizeriya Style Karami ChickenPrint
Saizeriya's Karami Chicken Recreation Recipe (辛味チキン)
- Total Time: 43 minutes
- Yield: 1 side portion
How to make "Saizeriya Style Karami Chicken" (サイゼリヤ風辛味チキン). Chicken wings marinated in a spiced sauce and then coated in two types of flour to create a delicious, crispy and mildly spicy batter. (Serves 1)
- 5 chicken wings
- 1 tbsp white wine
- 1 tbsp ketchup
- 1 tbsp Sichuan Chilli Bean Paste (tobanjan)
- 1 tsp rice vinegar
- ¼ tsp of salt
- 1 tsp oyster sauce
- 1 tsp garlic paste
- 1 tsp sugar
- 2 tbsp corn starch
- 2 tbsp weak flour
- Oil for shallow frying
- Start by taking a good sharp knife and chopping board. Stretch out each wing and cut off the tips by cutting through the cartilage part in the fold. (see video for demonstration.) You can discard the tips or save them for making chicken stock.
- Take a container and add 1 tbsp white wine, 1 tbsp ketchup, 1 tbsp Sichuan Chilli Bean Paste (tobanjan), 1 tsp vinegar, ¼ tsp of salt, 1 tsp oyster sauce and 1 tsp garlic paste. This is your marinade.
- Mix it well and add the chicken wings to the container. Mix them around, making sure they're all completely covered.
- Marinate for 30 minutes in the fridge.
- Take a deep frying pan and add oil so its about 2cm (1 inch) high. Heat your oil to 160°C (320°F), preferably use a thermometer to check the heat accurately. We maintain the temperature on a medium-low setting but all stoves vary so checking with a thermometer is the safest way to be sure.
- Add 2 tbsp corn starch and 2 tbsp of weak flour to the chicken and mix it around. The flours will mix with the marinade to make a thick batter over the chicken.
- Once the oil is heated, add the marinated chicken wings and fry for 3 minutes on each side.
- Increase the heat to 190°C (375°F) and fry for 1 minute on each side.
- Remove the chicken wings from the oil and place on a wire rack to allow any excess oil to drip off.
- Serve while hot as a delicious side!
For spicier wings, you can add chilli powder to the flour.
- Prep Time: 35 mins
- Cook Time: 8 mins
- Category: Meat
- Method: Shallow Fry
- Cuisine: Japanese
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Greetings from Singapore!
Thank you for sharing posting SAIZERIYA'S KARAMI CHICKEN, we have this brand in Singapore & my family loves to order this.
Chanced upon you're website while searching for a similar recipe, looking forward to trying out other recipes from you!
P.S: just wish to ask what's you're definition of weak flour for ingredients?
Many Thanks & best wishes
Greetings from Japan! I didn't realise there is also Saizeriya in Singapore, that's great to know!
Thank you so much, I hope you enjoy my recipes. 🙂
Weak flour is a type of wheat flour with low gluten content, it's also known as cake flour or soft flour. It gives a lighter texture than all purpose flour. Hope that helps!
Seok Kim Yap
thanks for replying! Looking forward to trying this out!
Have a great weekend ahead & be safe.
Looks delicious! Is there any substitute for the white wine?
Thank you so much! The white wine is to tenderize the meat and add a little sweetness and acidity. You could use an equal amount of apple cider vinegar instead, or half water half white wine vinegar so in this recipe 1/2 tbsp water 1/2 tbsp white wine vinegar. Alternatively it's not going to ruin the dish if you simply omit the white wine, you can replace it with water to keep the same consistency. Hope that helps!
Hi!!! This is also our favorite side dish from Saizeriya, especially my husband. So much so he wants me to cook it for him. And he was the one who found your page. ☺️
May I know the type white wine that you use? I’m really clueless on which white wine to buy for cooking.
Sending this from Singapore as well!
Thanks a lot!!!
Hi Jeng! Thanks for your question (and generous rating!)
I personally use a sauvignon blanc because it's light and doesn't overpower the chicken. It's also a bit acidic so it makes the chicken very tender.
I don't have a go-to brand though. Hope that helps!
And I hope you and your husband enjoy the recipe 🙂
All the best!
Will try it out soon!