Tebasaki (Japanese Chicken Wings)

De No Recipes · 60 min

Ingredientes

Preparación

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.

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