Fried Chicken Tulips
I made these for a cherry blossom viewing party, thinking my friend's children would enjoy them.
Since I made the tulips together with chicken thighs, the ingredient amounts are very approximate. Please adjust them as you see fit.
I froze my left over wing sections from Step 3 for my soup stock. Recipe by Yuzurin
Fried Chicken Tulips
I made these for a cherry blossom viewing party, thinking my friend's children would enjoy them.
Since I made the tulips together with chicken thighs, the ingredient amounts are very approximate. Please adjust them as you see fit.
I froze my left over wing sections from Step 3 for my soup stock. Recipe by Yuzurin
Cooking Instructions
- 1
Hold both ends of the chicken wing, and twist the joint firmly to separate the meat sections.
- 2
Make a cut into the joint, and check to see whether the sections are separated.
- 3
Cut the sections in two with a knife. Press out the narrower bone from the back and remove.
- 4
Then, wrap the bottom half of the meat over the top section to make a tulip. If it is too hard to wrap the meat, make a small cut into it before wrapping it over.
- 5
Prepare the marinade and soak the tulips from Step 4 in it for a while.
- 6
Add the batter ingredients to the marinade, mix well, then deep fry in 160°C oil until the batter slightly browns. Increase temperature to 180°C, then quickly deep fry until golden brown.
- 7
Wrap the ends with aluminum foil to hold the tulips, and tie with ribbons for an added touch.
- 8
These are the deep fried chicken thighs I made together with the tulips for our outing.
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