Chicken drumettes - the first (thickest) joint of a chicken wing
Salt and pepper
Homemade Spicy Karaage Powder
Season the chicken drumettes with salt and pepper and let sit for 10 minutes or more.
Combine the spices. Photo: Starting from the top and to the right - salt, nutmeg, allspice, garlic powder, pepper, cumin.
Combine the spices with the flour.
Place the chicken in a steaming basket that can be used in a pressure cooker. Place the steaming basket in the pressure cooker and cover with the lid. Turn on the pressure.
Once it begins to boil and the top spins, leave it as is for 10 minutes. Stop the heat and then leave it until the pressure releases (it will cook in residual heat for about 10 minutes).
They are done steaming. Since they are quite tender, handle carefully.
Line them up in a shallow metal tray to cool.
Once cooled, coat them with the combined egg and milk mixture. Cover them with karaage powder. Leave them for 10 minutes so that the powder can settle and the seasoning can penetrate the chicken.
Deep-fry the chicken in 190°C oil until nicely browned. It should take about 1.5-2 minutes.
After they are fried, drain the oil well.
Arrange on a plate and they're done!
Here is a recipe for Juicy Chinese-style Karaage. Recipe ID: 1006717.
Story Behind this Recipe
These are spicy karaage with homemade karaage powder. They're similar to Kentucky Fried Chicken.
Since deep-frying the chicken for a long time will make them tough, it's best to fry them at a high heat for a short time. If you plan to have them with some beer, I think they'll taste better with 2 teaspoons of pepper. If you decide to skip the steaming part, patiently deep-fry them in oil at 160°C, and then raise the temperature and fry quickly at the end.