Dive into the irresistible world of tebasaki, Nagoya's iconic fried chicken wings, renowned for their crispy exterior and juicy interior. These aren't your average wings; tebasaki boasts a unique preparation that elevates the simple pleasure of fried chicken to an art form. The secret lies in a masterful marinade and a precise double-frying technique, creating a textural symphony that’s both satisfyingly crunchy and unbelievably tender. Forget everything you thought you knew about fried chicken – tebasaki is a culinary experience that will redefine your expectations.
This recipe unlocks the secrets to crafting authentic Nagoya-style tebasaki in your own kitchen. Forget complicated techniques and long ingredient lists; we'll guide you through each step, ensuring you achieve perfectly crispy, flavour-packed wings that are guaranteed to impress. Ready to embark on this culinary adventure? Let's get started with our step-by-step guide to making the best tebasaki you've ever tasted.
Tools Needed
- Frying pan
- Grater
- Large bowl
- Paper towels
Ingredients
- Chicken wings: 800g (2 lbs)
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Potato starch: 1 tablespoon
- Sake: 1/3 cup
- Light brown sugar: 1/4 cup
- Soy sauce: 3 tablespoons
- Ginger: 1 tablespoon (grated), juice from 1 tablespoon
- Garlic: 1 teaspoon (microplaned)
- Black vinegar: 1 tablespoon
- Toasted sesame seeds: null
- Oil: null
Step-by-Step Instructions
Step 1. Prepare the Wings and Sauce
- Season chicken wings evenly with half of the salt and pepper. This helps remove moisture for crispier wings.
- Flip wings, sprinkle with remaining salt and pepper. Let rest while preparing sauce.
- peel and grate, strain juice, discarding solids.
- In a frying pan, combine sake, sugar, soy sauce, ginger juice, and microplaned garlic. Bring to a boil, simmer until thickened (alcohol smell gone, about 3 minutes).
- Turn off heat; stir in black vinegar. Transfer sauce to a large bowl.
Step 2. Fry the Wings to Perfection
- Dry chicken wings with paper towels. Lightly dust with potato starch.
- Fry wings at 320°F (160°C) for 10 minutes, turning occasionally, until cooked through.
- Increase oil temperature to 375°F (190°C). Fry wings for 3-4 minutes until golden brown and crispy.
Step 3. Coat and Garnish
- Transfer hot, crispy wings directly to the sauce bowl. Toss to coat evenly.
- Sprinkle with toasted sesame seeds and black pepper. Serve hot.
Read more: Steamed Meat-Topped Tofu with Sesame Sauce: A Delicious Japanese Recipe
Tips
- Don't overcrowd the pot during frying; fry in batches if necessary.
- The double frying is key for extra crispy wings.
- Adjust sauce ingredients to your preference.
- Shichimi togarashi or sansho powder can be used as alternative seasonings.
Nutrition
- N/A
FAQs
1. What makes Nagoya-style Tebasaki different from other fried chicken?
Nagoya Tebasaki uses a unique marinade and a double-frying technique, resulting in extra crispy skin and incredibly juicy meat. The marinade often features soy sauce, ginger, and garlic for a distinct flavor profile.
2. Can I use any type of chicken wing for this recipe?
While you can experiment, using drumettes (the small part of the wing) is traditional for Tebasaki. They fry up perfectly and are ideal for the double-frying method.
So there you have it – your journey to mastering the art of crispy Japanese Tebasaki is complete! Enjoy these addictive, flavourful wings with friends and family, and prepare for compliments galore. Now go forth and conquer the world of fried chicken, one perfectly crispy wing at a time!