Tebasaki Japanese Style Deep Fried Chicken Wings Recipes

TEBASAKI KARAAGE (FRIED CHICKEN WINGS)

Steps:

• 1. Cut chicken wings into 2 parts, wings and drumettes.
• 2. Mix soy sauce, sake, mirin, salt, garlic and ginger in a large bowl. Add chicken and marinate for 1 hour.
• 3. In a different bowl, mix flour, cornstarch, salt and pepper.
• 4. Coat marinated chicken pieces with flour mixture.
• 5. Heat oil at medium high heat (350F).
• 6. Deep fry for 5-8 minutes depending on the size of meat.

TEBASAKI (JAPANESE-STYLE DEEP FRIED CHICKEN WINGS)

Steps:

• Make a cut along the bone of each chicken wing.
• Lightly coat the chicken wings with the flour.
• Shallow fry (at 300°F) the chicken wings in 1cm of vegetable oil over a low heat for 8 minutes or until they are light brown.
• Remove the wings and turn up the heat on the pan (375°F). Add the wings and fry for a further 2 minutes until crisply. Remove and place on a paper towel.
• Mix the sake, mirin, soy sauce, sugar, and garlic powder and heat, either in a bowl in the microwave or on the stove in a pot. Coat the wings with the sauce.
• Season with salt and pepper, and coat with the white sesame seeds.

JAPANESE CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut wings in half, dip in egg and coat with flour.
• Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
• In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
• Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.