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Karami chicken close up

Saizeriya's Karami Chicken Recreation Recipe (サイゼリヤ風辛味チキン)


  • Author: Yuto Omura
  • Total Time: 43 minutes
  • Yield: 1 side portion 1x

Description

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)


Ingredients

Scale
  • 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

Instructions

  1. 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.
    cut the tip off the chicken wing
  2. 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 the ingredients to make the marinade
  3. Mix it well and add the chicken wings to the container. Mix them around, making sure they're all completely covered.
    coat the wings in the marinade
  4. Marinate for 30 minutes in the fridge.
    marinate for 30 mins

Frying

  1. 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.
  2. 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.
    add flour and corn starch to the wings and marinade
  3. Once the oil is heated, add the marinated chicken wings and fry for 3 minutes on each side.
    add the wings to the oil
  4. Increase the heat to 190°C (375°F) and fry for 1 minute on each side.
    increase heat and fry for 1 min on each side
  5. Remove the chicken wings from the oil and place on a wire rack to allow any excess oil to drip off.
    Place the karami chicken wings onto a wire rack
  6. Serve while hot as a delicious side!
    Karami chicken side dish

Notes

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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