Tebasaki Karaage 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.

KARAAGE (JAPANESE FRIED CHICKEN)

Steps:

• Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
• Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
• Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
• Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
• Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
• Heat oil in a deep fryer to 350 degrees F (175 degrees C).
• Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.