4 Step Japanese Chicken Wing Recipe (10 min prep)

This yummy recipe is so simple to make that you'll find it on my dinner table quite often. My entire family loves this dish and even my one year old can enjoy it as there isn't any milk or eggs in this recipe.

These wings can be served up as a meal alongside miso soup and  salad or it can also go very well as a sidekick to your Asahi...ahhhh!

Ingredients:

Chicken wingettes	12 pieces
Fresh shiitake mushroom (optional)	3
Green onion	1 sprig/bunch
Minced ginger (fresh or jar)	1 stem (size of thumb) or 1 1/2 teaspoons (jar)
Minced garlic (fresh or jar)	2 cloves or 1 1/2 teaspoons (jar)
* Soy sauce & Rice vinegar	3 tablespoons EACH
* Sugar	1 1/2 tablespoons
* Cooking Sake	1 tablespoon
Corn starch (optional)	1 tablespoon

How to:

Brown the chicken wingettes in a non-stick frying pan until the skin is golden in color but NOT cooked all the way through. If you are using an aluminum frying pan, heat a bit of olive oil and then add the chicken so it does not stick to the bottom of the pan.

Transfer the wings into a pot large enough so that they can lay flat.  Add just enough water to submerge the chicken (not too much or the sauce will become watery). 
Heat on high until it comes to a boil and then reduce heat to medium.

Add minced garlic, minced ginger and all the ingredients with asterisks * into the pot.

Thinly slice green onions and shiitake mushrooms (optional) and throw into the pot.

Continue to boil on medium heat for 20-30 minutes (until most of the water is evaporated). 

In a small bowl, add a tiny bit of hot water to 1 tablespoon of cornstarch and mix until cornstarch is melted. Add it to the pot and increase the heat to high and cook until most of the sauce has evaporated and thickens. (Stay close to the stove as it will burn fast). 

Transfer to a plate and enjoy!

Helpful Tips:

If I have leftovers, I take the meat off the bone and freeze it with the leftover sauce.  It's yummy to put in ramen noodles. I also use it for onigiri. I mix it into the rice or I put it in the center of the onigiri kinda like a kinder surprise. The kids love it!

This is the brand of jarred minced ginger and minced garlic that I buy but any brand will do.
I pick this up at T&T.

Special Mention/Credits:

This recipe was featured in a Japanese cookbook called Favorite 100yen Meals. 

Disclaimer:

The original content was taken from a Japanese cookbook. It is not my own. I am simply translating the recipe in English to share with my friends. I am not responsible for the content, outcome or anything else for that matter!  But if your family ends up lovin' it you can treat me to coffee hehe!

I am not responsible for the actions, content, accuracy, opinions expressed, privacy policies, products or services or for any damages or losses, directly or indirectly, caused or alleged to have been caused as a result of your use or reliance on such information.

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How I Got Started

Both of my kids have food allergies.  My daughter is allergic to peanuts, all tree nuts and most fish. My son is severely allergic to all milk products and eggs. Combined, it makes for quite the food challenge!

Although my children suffer from food allergies, I don't want them to fall victim to the allergens.  I want to show them that there are many food options & meals which they can enjoy and eat safely.  I also don't want my children to grow up becoming picky eaters and so I decided against becoming a short-order cook and am refraining from catering meals to each of them.  Therefore, my challenge to myself is to find recipes and cook dishes which the entire family can enjoy! 

So...easier said than done. Recipes with NO milk, eggs, nuts and fish...oh man!

Prior to my son and his food allergies, I cooked a mix of Western and Asian meals but nowadays I'm finding that my table is lined with Japanese food most nights.  Traditionally (prior to foreign influence), Japanese cuisine did not incorporate the use of dairy and so I've had much success in finding recipes that work for our family.

I was introduced to an amazing site called cookpad.com.  It is a Japanese site dedicated to  mostly Japanese recipes.  It's kinda like a Japanese version of allrecipes.com (but better IMO). You can contribute by posting your own recipes and you can also receive feedback along with a picture from users who have tried your recipes. It's a really neat site. It wouldn't be an exaggeration to say that I am on the site every day!

So as I was raving about the site to my friends, they had started to ask me for some recipes.  My friends being non-Japanese, I started translating some of my favorite recipes into English for them to try.  I hope you find enjoyment out of these recipes as well!

**Note: not all dishes posted on this blog are free of milk, dairy, eggs and fish. I am not a dietician or allergist. Please consult a professional. I cannot guarantee that the recipes posted are free of any and all allergens. I am simply translating recipes to share with friends. The original source content is not mine.