Japanese cuisine · Meat & Kebab

Tebasaki (Chicken Wings)

Twice-fried chicken wings in a sweet soy glaze, thickly sprinkled with sesame and black pepper.

Ingredients · for 4 servings

• 1kg chicken wings
• 3 tbsp potato starch
• 5 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sugar
• 2 tbsp sake
• 1 garlic clove
• 3 tbsp sesame seeds
• 1 tsp black pepper
• 1L oil for frying
• Salt

Instructions

1. Pat the chicken wings dry, separate at the joints, salt lightly and dust thinly with potato starch.
2. Simmer the soy sauce, mirin, sugar, sake and pressed garlic for 4–5 minutes until syrupy, until the glaze coats the back of a spoon.
3. Heat the oil to 160°C (320°F) and pre-fry the wings in batches for 6 minutes until lightly colored, then drain on a rack for 5 minutes.
4. Heat the oil to 190°C (375°F) and fry the wings again for 2 minutes, until the skin is deep golden brown and crispy.
5. Toss the hot wings immediately in the warm glaze until glossy all over.
6. Toast the sesame seeds in a dry pan, sprinkle over the wings with the black pepper, and serve hot.