Move over, Buffalo chicken wings — tebasaki is my new favorite fried chicken dish. According to Marc of No Recipes, tebasaki literally translates to “wing tips” and is the term used for both bone-in chicken wings and the fried chicken dish. What makes tebasaki stand out among other fried chicken dishes? The crispiness despite the meagre amount of starch with which the chicken wings were dusted. And, of course, the incomparable flavors which all come from a special sauce in which the chicken wings are tossed after they are fried.
And what makes the chicken wings so crispy? They are fried twice. First, over medium-high heat; then, over very high heat. Might sound like a lot of work but the result totally justifies all the effort.
The recipe is from the No Recipes blog.
Recipe: Tebasaki (Japanese fried chicken wings)
- 12 chicken wings (wing tips and little drumsticks included)
- 1/2 tsp. of freshly ground black pepper
- 1 tsp. of salt
- 3 tbsps. of brown sugar
- 3 tbsps. of soy sauce
- 3 tbsps. of sake
- 3 tbsps. of mirin
- 1 tsp. of grated ginger
- 1 tsp. of grated garlic
- 1 tbsp. of black vinegar
- 2 tbsps. of tapioca starch (again, corn starch or potato starch is okay, but flour is not okay)
- about 3 c. of cooking oil
- 1 tbsp. of toasted sesame seeds (I used a combo of black and white but one kind is okay)
- Rinse the chicken wings and wipe dry. Cut each chicken wing into two (little drumstick and wing with the tip). Season with salt and pepper. Set aside.
- Make the sauce. In a pan, boil together the sugar, soy sauce, sake, mirin, ginger and garlic. Allow to boil gently over medium heat for a minute. Turn off the heat. Set the sauce aside to cool.
- Start heating the cooking oil in another wok or frying pan. Wipe the chicken wings once more. Moisture is the enemy of crispy fried chicken so get rid of as much of the moisture as you can. What I do is lay the chicken on a stack of kitchen paper…
- … Then I cover them with more kitchen paper and press. You’ll be amazed how much water will be absorbed by the kitchen paper especially the stack underneath the chicken wings.
- Add the starch to the chicken and toss to coat each piece with a thin layer of starch.
- For the first frying, the heat should be medium-high. I don’t use a kitchen thermometer so I’ll show you how the fire looks. You can compare it with another photo of the fire down below.
- Fry the chicken wings. About eight to ten pieces depending on their size and the diameter of your cooking pan. The important thing is that all of them are submerged in oil.
- Cook the chicken wings just until lightly browned. Transfer to a plate as they cook, go on to the next batch, and so on.
- Now, turn the heat to high. Fry the chicken wings again, this time, in smaller batches of four or five.
- After the second frying, the chicken wings will be nicely browned and crisp.
- 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.
- If there is excess sauce, don’t throw it away. It’s so good for brushing on yaki onigiri (grilled rice ball), the recipe for which is coming up next.
Preparation time: 10 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 3