Yamachan Chicken Wings (Nagoya Style Tebasaki)
User Reviews
5.0
15 reviews
Excellent
Yamachan Chicken Wings (Nagoya Style Tebasaki)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Wings
- 8 chicken wings
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tbsp cornstarch
- 1 tbsp cake flour
- cooking oil for shallow-frying
- white pepper powder for sprinkling
Sauce
- 1 clove garlic grated
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- ½ tbsp honey
- ½ tbsp white sesame seeds
Instructions
Sauce
- Add 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, ½ tbsp honey, ½ tbsp white sesame seeds and crushed 1 clove garlic into a small cold pan.
- Mix thoroughly and place the saucepan on the stove. Bring to a boil over a medium heat.
- Once boiling, turn the heat down to low and simmer. When it's reduced by half, remove the pan from the heat and set aside for later.
Wings
- Take a large frying pan and add cooking oil so its about 2cm (1 inch) high. Heat the oil to 160 °C (320 °F) (medium-low heat). I recommend using a cooking thermometer to check the temperature accurately.
- Sprinkle 8 chicken wings with 1 pinch salt and 1 pinch ground black pepper and rub them evenly over the surface.
- Coat the wings with a mixture of 1 tbsp cornstarch and 1 tbsp cake flour.
- Once heated, add the chicken wings and fry for 3 minutes on each side.
- Increase the heat to 190 °C (374 °F) and fry for 1 minute on each side.
- Remove the chicken wings from the oil and place on a wire rack to allow any excess oil to drip off.
- Take the sauce from earlier and using a pastry brush, apply the sauce generously all over the surface.
- Sprinkle white pepper powder generously over both sides.
- Serve up and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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