Crispy and Salty Fried Chicken

• 14 pieces Tip section of chicken wings (or chicken wings)
• 1 dash less than a teaspoon Salt
• 1 Coarsely ground black pepper
• 1 Consomme soup stock cube
• 2 clove Garlic
• 3 heaping tablespoons Katakuriko

1. Prepare the seasonings.
2. Grate the garlic.
3. Dissolve the consomme cube in a small amount of hot water (about 2 teaspoons).
4. Mix the ingredients together.
5. Place the seasoning ingredients, chicken wing tips, and chicken wings into a plastic bag and massage well to mix it in thoroughly.
6. You can also mix it in a bowl.
7. Let sit inside the plastic bag from step 2.
8. Letting sit for 20-30 minutes will let the flavor soak in well.
9. It might be better to let sit for longer.
10. The photo shows ones that have been marinated in a bowl.
11. Take out the marinated chicken wing tips and chicken wings and sprinkle with katakuriko on a tray or in a plastic bag.
12. Adjust the amount if it is difficult to coat them with 3 heaping tablespoons.
13. Brush off the excess flour and start to fry them over medium heat.
14. They might discolor if the heat of the oil is too high from the beginning.
15. Turn up to high heat once they have changed color slightly, and fry until crispy.
16. Drain the oil thoroughly, and they are done.
17. These taste great with grated daikon radish and soy sauce.

section, salt, ground black pepper, cube, clove garlic, katakuriko

Taken from cookpad.com/us/recipes/142805-crispy-and-salty-fried-chicken (may not work)