Fried Chicken Tulips

Name: Fried Chicken Tulips
Yield: 10 servings
Cuisine: American
Ingredients: 10 Chicken wings; 1 ◎ Grated ginger; 1 ◎ Grated garlic; 1 tbsp ◎ Sake; 2 tbsp ◎ Soy sauce; 1/2 Egg; 3 to 6 tablespoons Katakuriko

cookpad.japan @cookpad_jp

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

I made these for a cherry blossom viewing party, thinking my friend's children would enjoy them.

cookpad.japan @cookpad_jp

I made these for a cherry blossom viewing party, thinking my friend's children would enjoy them.

Saved

Ingredients

10 servings

10Chicken wings
1◎ Grated ginger
1◎ Grated garlic
1 tbsp◎ Sake
2 tbsp◎ Soy sauce
1/2Egg
3to 6 tablespoons Katakuriko

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Steps

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.