From @Seonkyoung Longest

Crispy Shio Koji Chicken Wings

Name: Crispy Shio Koji Chicken Wings
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 12 chicken wing mid-joints (about 350 g); 2 tbsp shio koji (fermented rice seasoning); 3 tbsp potato starch (or cornstarch); 2 tbsp cooking oil; 1 lime or sudachi, cut into wedges; 2 tbsp Japanese mayonnaise (for serving); 1 cup shredded cabbage (optional, for serving)

20 min · Serves 2 · 340 kcal

chicken
japanese
pan-fried
quick
weeknight

20 mintotal

10 minhands on

9steps

2servings

Watch it

Ingredients

12 chicken wing mid-joints (about 350 g)
2 tbsp shio koji (fermented rice seasoning)
3 tbsp potato starch (or cornstarch)
2 tbsp cooking oil
1 lime or sudachi, cut into wedges
2 tbsp Japanese mayonnaise (for serving)
1 cup shredded cabbage (optional, for serving)

Method

Score the skin side of each chicken wing mid-joint with a knife to help the seasoning penetrate and cook evenly.
Place the chicken wings in a bowl, add the shio koji, and mix well to coat.
Pour the potato starch into a separate wide bowl.
Dredge each chicken wing in the potato starch, shaking off any excess.
Heat the cooking oil in a large skillet or frying pan over medium heat.
Place the coated chicken wings skin-side down in the hot pan.
Pan-fry over medium heat until golden brown and crispy on the bottom, about 6–8 minutes.
Flip the chicken wings over and continue cooking until golden brown and cooked through, another 5–7 minutes.
Plate the chicken wings alongside the shredded cabbage, a wedge of lime or sudachi, and Japanese mayonnaise for dipping.

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