Tebasaki Fried Chicken Wings Recipe (below) -Japanese Finger Lick'n Good Wings 手羽先の唐揚げ レシピ・作り方

Описание: The Bento Buster demonstrates how to make Tebasaki Fried Chicken Wings. These chicken wings are fried twice for crunch, then tossed in a flavorful sauce while still hot and seasoned with sesame seeds and plenty of black pepper. For an extra kick sprinkle on some shichimi tōgarashi (seven-flavor chili pepper).
Recipe:
400-600g chicken wings
1/2 tsp ground black pepper
1/2 tsp salt
1 Tbs potato starch

Glaze:
1/4 cup brown sugar
3 Tbs soy sauce
1/3 cup sake
1 tsp ginger juice
4g garlic (1 clove)
1 Tbs black vinegar (substitute with any vinegar)
vegetable oil for frying
2 tsp toasted sesame seeds
Extra pepper (optional)

Instructions
Put the glaze ingredients in a sauce pan and heat over medium-high heat until the glaze starts to thicken. Strain the glaze through a sieve into a jug. Set aside until needed.

Note: To make the ginger juice, grate the ginger then squeeze out the juice. Discard the pulp and keep the juice.

Lay chicken wings on a tray and sprinkle with half of the salt and pepper. Turn over and repeat.

Sprinkle on potato starch and toss the wings to coat evenly.

The chicken needs to be fried twice.

For the first fry: Heat oil (in a wok etc) to 320 degrees F (160C). Fry the chicken wings for 10 minutes in batches. Let the chicken rest on a wire rack while until all the batches are done.

For the second fry: Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in batches, being careful not to overcrowd the pan until the wings are golden brown (about 2-3 minutes).

Transfer the wings to a large bowl, pour over the glaze and quickly toss to coat.

Sprinkle on the toasted sesame seeds and black pepper. To keep the wings crispy don’t let the wings sit in the glaze for too long. They will stay crispy for a long time.

For an extra kick sprinkle on some shichimi tōgarashi (seven-flavor chili pepper).

Enjoy!