Tebasaki: Japanese Fried Chicken Wings
- 1 kilogram chicken wings
- ½ teaspoon freshly ground black pepper
- 1 tablespoon salt
- 1 tablespoon sesame seeds
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup sake
- ¼ cup mirin
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 2 tablespoons black vinegar
- 2 tablespoons tapioca starch, (corn starch or potato starch is okay, but flour is not okay)
- cooking oil, for deep frying
- Rinse the chicken wings and wipe dry. Season with salt and pepper. Set aside.
- In an oil-free pan, toast two tablespoons of sesame seeds. Set aside.
- In a wok (see notes after the recipe), heat the sugar, soy sauce, sake, mirin, ginger and garlic. Allow to boil gently over medium heat, uncovered, for a minute. Turn off the heat. Set the sauce aside to cool.
- In another wok or frying pan, pour in enough cooking oil to reach a depth of at least three inches. Set the heat to medium.
- Wipe the chicken wings once more. Add the starch to the chicken and toss to coat each piece with a thin layer of starch.
- Fry the chicken wings in batches just until lightly browned. Transfer to a strainer as they cook, go on to the next batch, and so on.
- Turn the heat to high. Fry the chicken wings again, this time, in smaller batches of four or five.
- Dump the cooked chicken wings into the pan with the sauce. Toss to coat each piece of chicken with sauce.
- Add the toasted sesame seeds. Toss a few more times. Scoop out and serve.
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