Karami Chicken is one of those dishes that you’ll fall in love with after the first bite. This quick and easy recipe brings a delightful taste with a hint of spicy and savory notes that the whole family will rave about for days. Whether it’s a weeknight dinner or a weekend gathering, this Karami Chicken fits perfectly in any scenario. Exploring new recipes has always been our little family’s joy, and I remember the day we first experimented with this chicken dish; it was an instant hit! If you enjoy experimenting in the kitchen, our crescent roll breakfast recipes might also spark your interest.
Why you’ll love this recipe
Karami Chicken is perfect for those busy nights when you want a delicious meal with minimal fuss. This chicken dish pairs great with simple sides or as a fantastic appetizer to start your meal. The aroma from the oyster sauce and chili bean sauce creates a rich and enticing flavor journey, promising a good time around the dinner table.
Ingredients
- 5 chicken wings
- 1 tbsp white wine
- 1 tbsp tomato ketchup
- 1 tbsp chili bean sauce (toban djan)
- 1 tsp rice vinegar
- ¼ tsp salt
- 1 tsp oyster sauce
- 1 tsp grated garlic or garlic paste
- 1 tsp sugar
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- Cooking oil for shallow frying
Step-by-step instructions
- Chop each wing to divide it into three parts, cutting off the tips.
- In a container, mix 1 tbsp white wine, 1 tbsp tomato ketchup, 1 tbsp chili bean sauce, 1 tsp rice vinegar, ¼ tsp salt, 1 tsp oyster sauce, 1 tsp grated garlic, and 1 tsp sugar to create the marinade.
- Add chicken wings to the marinade and coat well. Marinate for 30 minutes in the fridge.
- Heat oil in a deep frying pan to about 160 °C (320 °F).
- Add 2 tbsp cornstarch and 2 tbsp all-purpose flour to the chicken and mix to form a thick batter.
- Fry the chicken for 3 minutes on each side in the heated oil.
- Increase the heat to 190 °C (374 °F) and fry for an additional 1 minute on each side.
- Transfer the chicken to a wire rack to allow excess oil to drip off.
- Serve hot as an appetizer, side, or snack.
Recipe tips & variations
For a twist, try adding a bit of fresh lemon juice to the marinade for extra tang. If you’re a fan of spice, incorporate a dash of hot sauce into the mix. This Karami Chicken also plays well with various sides like steamed veggies or a simple rice dish to complement the spicy notes.
Storage & reheating
To store any leftover chicken, place it in an airtight container and keep it in the fridge for up to three days. When you’re ready to enjoy your leftovers, reheat on a skillet for a few minutes until warmed through, making sure to keep that delightful crispy texture intact.
FAQs
Can I use chicken breasts instead of wings?
Absolutely, chicken breasts will work well, though they might need a longer cooking time. Just adjust the marination to ensure it’s fully coated and flavorful.
What’s a good substitute for chili bean sauce?
If you can’t find chili bean sauce, a mixture of soy sauce and a bit of chili garlic sauce could work as a substitute, though the flavor profile will be slightly different.
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken at 400°F (200°C) for about 25–30 minutes, flipping halfway through for an even cook. You might miss out slightly on the fried crispiness, but it will remain deliciously flavorful.
Recipes you may like
If you loved this Karami Chicken recipe, you might also enjoy our breakfast potatoes recipe , perfect for the spice lovers. And don’t forget to check out our breakfast pizza recipe —an easy, cheesy delight for the whole family!
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Karami Chicken
- Total Time: 42 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Discover the flavors of Karami Chicken, a quick and easy recipe with spicy and savory notes that everyone will love.
Ingredients
- 5 chicken wings
- 1 tbsp white wine
- 1 tbsp tomato ketchup
- 1 tbsp chili bean sauce (toban djan)
- 1 tsp rice vinegar
- 1/4 tsp salt
- 1 tsp oyster sauce
- 1 tsp grated garlic or garlic paste
- 1 tsp sugar
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- Cooking oil for shallow frying
Instructions
- Chop each wing to divide it into three parts, cutting off the tips.
- In a container, mix 1 tbsp white wine, 1 tbsp tomato ketchup, 1 tbsp chili bean sauce, 1 tsp rice vinegar, ¼ tsp salt, 1 tsp oyster sauce, 1 tsp grated garlic, and 1 tsp sugar to create the marinade.
- Add chicken wings to the marinade and coat well. Marinate for 30 minutes in the fridge.
- Heat oil in a deep frying pan to about 160 °C (320 °F).
- Add 2 tbsp cornstarch and 2 tbsp all-purpose flour to the chicken and mix to form a thick batter.
- Fry the chicken for 3 minutes on each side in the heated oil.
- Increase the heat to 190 °C (374 °F) and fry for an additional 1 minute on each side.
- Transfer the chicken to a wire rack to allow excess oil to drip off.
- Serve hot as an appetizer, side, or snack.
Notes
- For a twist, try adding a bit of fresh lemon juice to the marinade for extra tang.
- If you’re a fan of spice, incorporate a dash of hot sauce into the mix.
- This Karami Chicken also plays well with various sides like steamed veggies or a simple rice dish to complement the spicy notes.
- To store any leftover chicken, place it in an airtight container and keep it in the fridge for up to three days.
- When you’re ready to enjoy your leftovers, reheat on a skillet for a few minutes until warmed through, making sure to keep that delightful crispy texture intact.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Sugar: 1 tsp
- Sodium: ¼ tsp
- Protein: 20g
- Cholesterol: 70mg