Description
Delicious Yamachan chicken wings featuring a perfect balance of salty, sweet, and umami flavors, inspired by the authentic Nagoya-style tebasaki.
Ingredients
- 8 chicken wings
- A pinch of salt
- A pinch of ground black pepper
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- Cooking oil (for shallow frying)
- 1 clove garlic (grated)
- 2 tablespoons Japanese soy sauce (koikuchi shoyu)
- 1 tablespoon mirin
- 1 tablespoon sake
- ½ tablespoon honey
- ½ tablespoon toasted white sesame seeds
Instructions
- Begin by patting the chicken wings dry with paper towels.
- Season the wings with a pinch of salt and ground black pepper. Let them sit for about 15 minutes.
- In a separate bowl, mix the cornstarch and all-purpose flour together.
- Dredge each wing in this mixture, coating it evenly.
- Heat cooking oil in a frying pan over medium-high heat.
- Fry the wings in batches until golden brown and crisp, around 8-10 minutes per side.
- Create a quick sauce by combining garlic, soy sauce, mirin, sake, and honey in a saucepan over low heat.
- Once the wings are cooked, toss them in the sauce.
- Serve the wings hot and sprinkle with toasted white sesame seeds.
Notes
Ensure wings are thoroughly dried before seasoning to maximize crispiness.
