MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Nagoya-Style Tebasaki (Japanese Chicken Wings)
Categories: Poultry, Vegetables, Herbs
Yield: 4 servings
800 g Chicken wings (1 3/4 lb)
1/2 ts Ground black pepper
1/2 ts Salt
1/4 c Evaporated cane sugar;
- packed
3 tb Soy sauce
1/3 c Sake
1 ts Ginger juice *
4 cl Garlic; grated
1 tb Black or balsamic vinegar
1 tb Potato starch
Oil; for frying
2 ts Toasted sesame seeds
* grate the ginger and squeeze out juice
Put the chicken wings in a single layer on a tray and
sprinkle with half of the salt and pepper.
Toss the chicken to coat evenly refrigerate while you
prepare the other ingredients.
Make the glaze by putting the sugar, soy sauce, sake,
ginger juice, and garlic in a shallow pan. Heat over
medium-high heat until the glaze starts to thicken. You
can tell when it's ready when the bubbles get big and
shiny.
Add the vinegar, and then transfer to a large bowl and
allow the glaze to cool.
Add about 2" of oil to a heavy-bottomed pot and heat to
325 F/165 C.
Take the chicken out of the fridge and use paper towels
to remove as much moisture from the surface of the
chicken as possible. Sprinkle on the potato starch and
toss the wings to evenly coat each piece with a thin
layer of starch.
Fry the chicken wings for 10 minutes in batches.
Transfer to a plate and continue frying the rest of the
wings.
Increase the heat of the oil to 375 F/190 C. Fry the
chicken in smaller batches, being careful not to
overcrowd the pan. The chicken is done when the wings
are golden brown (about 2-3 minutes).
Transfer the wings directly to the bowl of glaze and
quickly toss to coat.
Sprinkle on some toasted sesame seeds and black pepper
to taste and toss again. Don't let the wings sit in the
glaze for too long.
Recipe by Marc Matsumoto, Tokyo, Japan
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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