nagoya-style tebasaki (手羽先) | nagoya-style fried chicken

I am just so glad that there are so many chicken wing recipes in the world. 

It sure makes cooking a lot more fun, especially since we are big fans of wings here. 

Today I was home all day. Since this was such a a rare occasion, I decided that I was going to do a bit of frying. After all, the best tasting fried food needs to be cooked just before serving.

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It didn’t take me very long to decide to try making these Nagoya-style chicken because the glaze contains everything that I like, plus it is a simple and straight-forward recipe. It also helps that I always have wings of some sort in the freezer.

I am so glad that I did cook this because the glaze is really to die for. It is a little sweet, but garlicky, and the ginger sort of ties it all together. Instead of sesame seeds, I sprinkled shichimi togarashi to give the chicken a little hint of spice.

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I very, very like!

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If you are not into frying, you can always air-fry, or roast the wings in the oven. There are always ways you can tweak the recipe!

Here are the instructions on how to cook this delicious chicken.

Place the chicken in a large bowl. Sprinkle salt and coarsely ground black pepper. Stir to coat the chicken.

IMG_5154Cover the bowl with cling film and place in the fridge for at least an hour to allow the chicken to be infused with the flavor from the black pepper and for the salt to draw out excess moisture from the chicken.

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In a small sauce pan, add the ingredients to make the glaze.

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Heat until the sauce comes to a rolling boil. Transfer to a bowl to cool.

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Use kitchen towels to remove as much moisture from the chicken as possible. Sprinkle potato starch and toss to coat the chicken evenly.

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 Fry the chicken in batches. Drain on kitchen towels.

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Coat the chicken with the glaze – don’t let them sit in the glaze for too long – then transfer to a serving plate.

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Sprinkle sesame seeds and/or shichimi togarashi and serve immediately.

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I will tell you these wings are very, very good. But I think you can already tell just by looking at the photos.

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Oishi!

Nagoya-Style Tebasaki (手羽先) | Nagoya-Style Fried Chicken
Yields 20
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Ingredients
  1. 1kg chicken parts - used mid-joints
  2. 1 teaspoon coarsely ground black pepper
  3. 1 teaspoon sea salt
  4. 1/4 cup (60ml) light soy sauce
  5. 1/4 cup (60ml) sake
  6. 1/4 cup (60ml) mirin
  7. 1/4 cup (50g) brown sugar
  8. 2 teaspoons (10ml) ginger juice
  9. 2 cloves garlic, minced
  10. 2 tablespoons (30ml) black vinegar (or balsamic vinegar)
  11. 2 tablespoons potato starch
To garnish
  1. Sesame seeds
  2. Shichimi togarashi
Instructions
  1. Place the chicken in a large bowl. Sprinkle salt and coarsely ground black pepper. Stir to coat the chicken.
  2. Cover the bowl with cling film and place in the fridge for at least an hour.
  3. In a small sauce pan, add the ingredients to make the glaze.
  4. Heat until the sauce comes to a rolling boil. Transfer to a bowl to cool.
  5. Use kitchen towels to remove as much moisture from the chicken as possible. Sprinkle potato starch and toss to coat the chicken evenly.
  6. Fry the chicken in batches. Drain on kitchen towels.
  7. Coat the chicken with the glaze – don’t let them sit in the glaze for too long – then transfer to a serving plate.
  8. Sprinkle sesame seeds and/or shichimi togarashi and serve immediately.
Notes
  1. Instead of frying, you can also air-fry the wings or spray them with oil and roast them in the oven for 30 minutes, turning once half-way.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Links to the products I love and use in my kitchen:

Tovolo Tip Top Tongs – Fuchsia

Tovolo Mini Silicone Tong – Chili Pepper

*Tovolo Stainless Mixing Bowl

*Available in Tovolo Singapore’s online store in 2015.




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