I loved the chicken wings served at a restaurant that specialized in chicken wings. I found another recipe that's similar but I've lost it, so I tried to recreate it.Bone-in meat is a bit hard to eat and your hands get dirty, but chicken thighs are filling and easy to eat. Chicken breasts are cheaper and low in calories, so they're perfect! Recipe by *3103*

I love chicken wings. Those are easy to find, inexpensive, and fun to eat!Buffalo wings are so tasty and delicious too, but today I will show you how to give the Japanese twist!You are going go love it!

My hometown of Usa is next to Nakatsu, in Oita prefecture. Usa is known as "the place where fried chicken originated".My father loves fried chicken and I originally learnt this fried chicken recipe from him.You can use 1/2 teaspoon of shio-koji (salt-fermented rice malt) which is so popular right now plus 1/2 teaspoon of and salt instead of 1 teaspoon of salt.Deep-frying the chicken twice makes it extra juicy. Recipe by nyajirou

I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out.They came out even juicier and better than normal, and my kids loved them so much.Be careful about the temperature of the oil!It'll be harder to burn your chicken if you cook on on low heat.Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama

I was inspired by my mother's fried chicken with mashed potato dish and simplified the recipe by using one frying pan.Slice the chicken diagonally into strips so that they cook through easily as the meat will be shallow-fried and not deep-fried.You should let the flavors meld for a while once you season the chicken, so it's best to do it the night before.I always combine the dry ingredients the previous night so that I can quickly prepare the batter the next day. Recipe by Asachan

I created this recipe because I wanted to eat delicious karaage (deep-fried chicken), which tastes just like the kind you get at a ramen shop!I always eyeball the amount of katakuriko, but when I measured it, it was about 90 g!Letting the marinade sit makes the batter settle and makes the meat absorb the flavour better.Do the preparation a night before, and deep-fry the chicken the next day. It makes your life easier.I sometimes add 1 teaspoon of doubanjang for adults. Recipe by Ayu mama

This is my way of deep-frying golden crispy chicken. The sauce is sweet and savoury. Sesame seeds add more good flavour to them.Cook through in lower-temperature oil and finish in higher temperature oil for a crispy result. You can use mentsuyu sauce for the marinade but adjust the sugar amount to your taste. Recipe by Yuunatsumame

This recipe was adopted from just try and taste (justtryandtaste.com). I did a minor modification by adding coke to marinate the chicken. This recipe is a series of my June target to master any kind of fried chicken.

Similar to my "Chinese Restaurant Fried Chicken (From the Pros!)", this was one of my favorite dishes on the menu at the Chinese restaurant I worked at when I was a student. I came up with my own version through trial and error.These are also crispy and authentic.Be sure to massage in the seasonings in the numerical order listed.Simple flavors are the best!The key to their crispiness is draining the water in Step 2. In Step 4, once the frying sound and the bubbles have reduced and you can feel the meat's tenderness through the chopsticks when you pick it up, it's good to go! Recipe by Antonjr

I used to buy sauce at a shop and it was quite nice. I noticed it was quite expensive so I started to make the sauce for myself.After deep-frying coat the chicken wings with the sauce straight away and sprinkle with sesame seeds. Otherwise the sesame seeds will come off later.Adjust the sugar in the glaze to taste. Recipe by Hamumaki