Roughly chop the green onion. Finely chop the ginger. Combine the sauce ingredients and stir well.
Blanch the bean sprouts in boiling water for 1 minute and drain in a colander. Thinly slice the cabbage leaves.
Cut the joints of the chicken wings and separate the wings and tips. Use the tips to make a soup stock.
Lightly sprinkle salt and pepper over the chicken wings. Drizzle over the soy sauce and Shaoxing wine. Rub the seasonings into the wings. Let sit for about 20 minutes at room temperature.
Coat the seasoned chicken wings with 3 tablespoons of katakuriko. Shake off the excess.
Heat the oil to 130 ˚C and slowly deep-fry the wings for 3 minutes. Remove the wings from the oil and let sit for 2 minutes to cook through with the residual heat.
Heat the oil to 180℃ and fry the wings again (for about 1 minute or less). They are already cooked, so this is to nicely colour them!
Place the bean sprouts and cabbage on a serving plate. Arrange the fried chicken wings and pour on plenty of the green onion sauce.
Inside the chicken wings, there are two bones. Remove the thinner bone from them. They will be easier to eat this way; (if you remove both bones, the meat will shrink as you deep-fry the wings). Check out my video for more detail.
Use up the chicken tips, which you removed from the wings in Step 3, to make a tasty soup! See (Recipe ID: 934231)
Story Behind this Recipe
-I recreated the tasty Yu Lin Chi dish I had in China.
-Removing one of the bones of the wings is a good trick I saw on a TV program.