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Chicken Wings in Soy-Ginger Sauce

This is an original recipe from our restaurant, Tanpopo Noodle Shop and enjoyed by our customers for many years. Made-to-order and freshly served for a delicious, succulent chicken wings.  
Course Appetizer, Snack
Cuisine Japanese
Keyword chicken wings, fried, ginger, japanese, soy sauce, vinegar
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 pieces
Author Koshiki Yonemura


  • 20 pics chicken wings and drumsticks about 2.5 pounds
  • 1/2 inch fresh ginger julienne
  • 1/2 cup corn starch or more
  • oil for frying


  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 1/4 cup sugar
  • 1/8 cup sake
  • 1/4 cup water


  • Make the sauce by heating the soy sauce, rice wine vinegar, sake, sugar and water. Set it aside. (This sauce will keep up to 2 weeks in refrigerator. ) 
  • Heat the oil to 350 degrees.
  • Pat dry the wings and drumsticks. Dust them with cornstarch then deep fry until cooked through, about 10 minutes.  (note: work in batches so not to over crowd the pot with oil.) 
  • Heat the sauce in a frying pan and add wings and drumsticks. Coat wings and drumstick with the sauce.  
  • Plate wings and drumsticks with sauce. Garnish with fresh ginger.