Crispy Saizeriya Karami Chicken with bold sweet-spicy glaze inspired by Saizeriya Japan.

Scale

5 chicken wings

1 tbsp white wine

1 tbsp tomato ketchup

1 tbsp chili bean sauce (toban djan)

1 tsp rice vinegar

1/4 tsp salt

1 tsp oyster sauce

1 tsp grated garlic

1 tsp sugar

2 tbsp cornstarch

2 tbsp all-purpose flour

Cooking oil for shallow frying

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1. Cut and separate chicken wings at the joints.

2. Mix white wine, ketchup, chili bean sauce, vinegar, salt, oyster sauce, garlic and sugar to create marinade.

3. Coat wings and marinate for 30 minutes in refrigerator.

4. Heat oil to 160°C (320°F).

5. Mix cornstarch and flour into marinated wings.

6. Fry 3 minutes per side.

7. Increase heat to 190°C (374°F) and fry 1 minute per side.

8. Drain on wire rack and serve hot.

Control oil temperature carefully.

Do not overcrowd pan.

Serve immediately for best crisp texture.