Tebasaki (Japanese Chicken Wings)

By No Recipes · 60 min

Ingredients

Instructions

1. Lay the chicken wings in a single layer on a tray, sprinkle with the 1/2 teaspoon salt and half of the 1/2 teaspoon ground black pepper, and toss to coat evenly. Refrigerate while you make the other parts.
2. Make the glaze: in a shallow pan, combine the 1/4 cup evaporated cane sugar, 3 tablespoons soy sauce, 1/3 cup sake, 1 teaspoon ginger juice and 4 grams grated garlic. Heat over medium-high until it starts to thicken; it is ready when the bubbles are large and shiny.
3. Stir in the 1 tablespoon black vinegar, then transfer the glaze to a large bowl and let it cool.
4. Pour about 2 inches of vegetable oil into a heavy-bottomed pot and heat to 320°F (160°C).
5. Take the wings from the fridge and pat off as much surface moisture as possible with paper towels. Sprinkle on the 1 tablespoon potato starch and toss until each piece has a thin layer.
6. Fry the wings in batches for 10 minutes, then transfer to a plate and fry the rest.
7. Raise the oil temperature to 375°F (190°C). Fry the wings in small batches without crowding the pot until golden brown, about 2 to 3 minutes per batch.
8. Transfer the hot wings straight into the bowl of glaze and toss quickly to coat.
9. Sprinkle with the 2 teaspoons toasted sesame seeds and black pepper to taste, toss again, and serve without letting the wings soak in the glaze for long.

Summarized from No Recipes's video. Watch it for the details.

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