Tebasaki are seasoned deep-fried chicken wings and are a specialty food of the Nagoya region. They make great appetizers or party food. They can be eaten relatively quickly and cleanly by splitting the bone at the joint before eating.
★Ingredients: (Serves 4)
- Potato starch片栗粉 かたくりこ – (flour 小麦粉 can be used instead)
- 2 tablespoon of soy sauce醤油 しょうゆ
- 1 tablespoons of sugar砂糖
- 1 teaspoon of sake酒
- 2 tablespoons of mirinみりん
- 1/2 teaspoon of garlic powder ニンニクパウダー or shichimi-togarashi七味唐辛
- salt and pepper to season
- 1 tablespoon of white sesame seeds白すりごま
- Make a cut along the bone of each chicken wing.
- Lightly coat the chicken wings with the potato starch.
- Shallow fry (150°C) the chicken wings in about 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 (190°C). 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 (optional) in a bowl and heat in a microwave.
- Dip each wing in the bowl to cover it with sauce
- Season with salt and pepper, and coat with the white sesame seeds.
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