This Tebasaki Chicken is a popular dish surrounding the areas of Nagoya, Japan...not that i have been there before and eaten it but it says so from various sources in the internet...so i guess it cant be wrong eh? heee...Tebasaki means chicken wings and it refers to the tip section of the chicken wings. They are seasoned deep fried chicken wings and coated with some glaze that is made up of soy sauce, sake and mirin.
I followed Marc's method of cooking these wings for a good crisp crunch and to stay so even after the glaze. The secret here is to deep fry them twice, first at a lower heat and then second time, a slightly higher heat. The wings must be very dry before tossing them with the flour and goes into the oil. Once they are cooked, increase the heat a little and put them back to deep fry them the second time, this will give them a distinctive nice crispy texture. Immediately toss them in the soy based glaze and it is done, Nagoya style .
Indeed they are nice and crispy and flavourful. I wished that my pictures here can do more justification that they are crispy.There were still a little glaze left and i used the remaining drummetes to finish it off on the second day. Delicious. Happy cooking!
Recipe ( from cooking with dog and No Recipes )
6 chicken wings ( i use 6 sections of the tip of the wings and 2 drumettes )
to season with :
1tsp ginger juice
sprinkle of salt and pepper
2tbsp potato starch - coat for deep frying
2 tbsp japanese soy sauce
2 tbsp sake
2 tbsp mirin
1tsp grated ginger
1tsp grated garlic
1/2 tsp vinegar
toasted sesame seeds
enough oil for deep frying
1. Season the chicken wings with sake, ginger juice and a sprinkle of salt and pepper and leave in the fridge for at least an hour or overnight.
2. To make the glaze, put all the ingredients except vinegar and the toasted sesame seeds in a shallow pan and bring to a boil. Remove from heat and add in the vinegar, stir and leave them aside to cool.
3. Remove the chicken from the fridge and pat them DRY with a paper or kitchen towel and toss them evenly with the potato flour.
4. Pour some oil in a heavy bottomed pan or a non stick pan , heat it up to 160C to deep fry the chicken. ( i did not use thermometer , once the oil is hot enough on medium high heat, i put in the chicken to deep fry ) Fry the chicken till they are light golden brown,, about 8 minutes. Can fry them in batches or all together. Remove from heat and transfer to a plate.
5. Increase the heat to 190C ( i increased the heat a little from earlier ) . Add the wings and deep fry for a further 2 minutes. Transfer the wings to the bowl of glaze and quickly toss to coat. Dont let them sit in the glaze for too long. Remove to a serving plate and sprinkle with some toasted sesame seeds.
I am submitting this post to Asian Food Fest #1( Oct 2013 ) : Japan hosted by Alan of Travelling Foodies