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Deep Fried Tebasaki (Chicken Wings)
Tebasaki chicken wings is a Japanese style chicken wings that is frist deep fried until the skin is crispy and its coated with a sugar soy glaze. Tebasaki means wingtips and if you are thinking to replace the wingtips with boneless thigh, you probably won't want to call it deep fried tebasaki anymore.
Equipment
- Deep Fryer
- Pan
Ingredients
- 1 kg Chicken Wings
- 1 tsp Salt
- 1/8 tsp White Pepper
- 1/2 cup Potato Starch
- 1 tsp Garlic Powder
Sauce
- 1/2 tsp Black Pepper
- 3 Tbsp Shoyu
- 50 g Mirin
- 50 g Cooking Sake
- 2 tbsp Rice Vinegar
- 1 l Oil for frying
Garnish
- 1 tsp Toasted Sesame Seeds
Instructions
- Marinate the chicken wings with garlic powder, salt and pepper for at least 20mins.
- Coat the chicken wings with potato starch.
- Heat a big pot of oil.
- Fry the chicken wings at 180c until golden brown, takes around 10 mins.
- In another pan, make the glaze by combining the mirin, sake, shoyu and vinegar.
- Reduce slightly and set aside,
- Transfer the wings directly to the glaze and toss well to coat.
- Sprinkle on some toasted sesame seeds and black pepper.
Notes
- Wings can be replaced with any chicken parts
- If you do not have rice vinegar, you can use black or balsamic vinegar
Nutrition
Serving: 4pcsCalories: 343kcal
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Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
