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.
- 1 kg Chicken Wings
- 1 tsp Salt
- 1/8 tsp White Pepper
- 1/2 cup Potato Starch
- 1 tsp Garlic Powder
- 1/2 tsp Black Pepper
- 3 Tbsp Shoyu
- 50 g Mirin
- 50 g Cooking Sake
- 2 tbsp Rice Vinegar
- 1 l Oil for frying
- 1 tsp Toasted Sesame Seeds
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.
- Wings can be replaced with any chicken parts
- If you do not have rice vinegar, you can use black or balsamic vinegar
Serving: 4pcsCalories: 343kcal