Japanese Chicken Wings

• 20 ounces chicken wings
• 2 eggs, beaten
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 teaspoons cornflour
• 1 14 pints light soy sauce
• 2 fluid ounces sake
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• 1 inch fresh ginger, grated
• 2 red chilies, deseeded and finely sliced
• 3 spring onions, finely sliced

1. Make the Tori Kari Age sauce by combining all the ingredients for it in a pan over a low heat, stirring until the sugar is dissolved and then allowing to cool.
2. Extra sauce can be kept in the fridge for a couple of weeks.
3. Marinate the chicken wings in 6 tablespoons of Tori Kari Age sauce overnight.
4. Combine the eggs, cornflour, thyme, oregano and chillis (if you're going for that option), until smooth.
5. Heat a deep fat fryer.
6. Dip the marinated chicken wings into the egg mixture until thoroughly coated and then fry immediately until the wings are golden brown and crispy.
7. Drain off on kitchen paper, sprinkle with spring onions and serve.
8. I serve these with either gyoza sauce or my East Meets West barbeque sauce.

chicken, eggs, thyme, oregano, cornflour, soy sauce, fluid ounces sake, sugar, oyster sauce, ginger, red chilies, spring onions

Taken from www.food.com/recipe/japanese-chicken-wings-187020 (may not work)