Yamachan Chicken Wings (Nagoya Style Tebasaki)

• portioner: 8 servings
• aktiv tid: 10 minutes
• total tid: 30 minutes

Ingredienser

8 chicken wings

1 pinch salt

1 pinch ground black pepper

1 tbsp cornstarch

1 tbsp all-purpose flour

cooking oil (for shallow-frying)

ground white pepper (for sprinkling)

1 clove garlic (grated)

2 tbsp Japanese soy sauce (koikuchi shoyu)

1 tbsp mirin

1 tbsp sake

½ tbsp honey

½ tbsp toasted white sesame seeds

Instruktioner

Sauce

Add 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp sake, ½ tbsp honey, ½ tbsp toasted 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 all-purpose 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 ground white pepper generously over both sides.

Serve up and enjoy!