In this recipe from Catherine Yoo, flavor is fused into every layer. It starts with a quick, 30-minute marinade (or as long as overnight)—a heap of minced garlic and ginger mellowed out with the slight sweetness of mirin—before getting fully coated in potato starch to give the outside layer a craggy, golden crunch. With the spirit of dry spice rubs in mind, Yoo opts for a dusting of furikake to give each nook and cranny a twang of umami. She prefers using the seto fumi furikake mix (bonito and egg), though you can swap in whichever mix you prefer.
- In a large bowl, mix together the chicken wings, mirin, salt, black pepper, ginger, and garlic until well combined. Cover with plastic wrap and let everything marinate in the fridge for at least 30 minutes, and as long as overnight.
- When ready to fry, preheat about 5 cups of vegetable oil to 325ºF in a heavy-bottomed medium pot, and set aside a sheet pan lined with paper towels.
- Take the chicken out of the fridge and drain the excess liquid in the bowl. Add the potato starch, and make sure every chicken wing is well coated by tightly pressing each one with your hands.
- Once the oil reaches 325ºF, add the starch-coated wings and fry them for 7 minutes. Make sure not to overcrowd the pot. You should fry the chicken in two batches. Place the wings on the sheet pan lined with paper towels and let them cool for at least 5 minutes.
- Bring the oil back to 325ºF and fry the wings again for another 1 minute, until they’re golden brown and crispy. Once they’re golden brown, remove the wings and let the excess oil drain on the paper towel–lined tray. Immediately sprinkle a generous amount of furikake over the wings.
- You can sprinkle even more furikake over the wings before serving. Make sure to eat them while they’re still hot!