Chicken Wing Karaage with Curry Salt

By Adam Liaw
Serves  4
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  • 1 tsp curry powder
  • 1 tbsp salt
  • 500 g Lilydale Free Range Chicken Wings
  • 1 tbsp soy sauce
  • 1 tbsp sake (or substitute vodka)
  • 1 tbsp mirin
  • 1 tsp sugar
  • ½ cup potato starch or cornstarch
  • 1.5L canola oil, for deep frying
  • lettuce leaves and lemon wedges, to serve


  1. For the curry salt place the curry powder in a mortar and place the salt in a frying pan over medium heat. Heat the salt for about 2 minutes, then pour the hot salt over the curry powder. Grind with a pestle until the curry salt is a consistent but still coarse powder. Set aside until ready to use.
  2. Cut the chicken wings through the joints to separate the drumettes, mid-wings and wing tips. Reserve the wing tips for another purpose.
  3. OPTIONAL: It’s not essential, but if you want to create the “boxing” shape for the wings loosen the meat from around one joint of each drumette or mid-wing and push the chicken to collect in a ball at the other joint, keeping the skin on the outside of the ball. For the mid-wings you will need to remove on of the central bones.
  4. Combine the chicken in a small bowl with the soy sauce, sake, mirin and sugar and mix well to combine. Set aside for 10 minutes. Place the potato starch in a tray and coat the wings in the starch.
  5. Heat your oil to 175C. Fry the wings in batches for 4 minutes for the “boxing” shape, and 5 minutes if they are normal wing segments. Serve the wings with the curry salt, lettuce and lemon wedges.