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Japanese Cuisine: Tebasaki Karaage/Deep-fried Chicken Wings

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I seem to have entered a chicken mode these days! LOL
Chicken Wings in Japanese is Tebasaki/手羽先, meaning H”and Wing Extremities”!
This is a very popular morsel in this country where nothing is thrown away as far as food is concerned.
We can find some really fat/meaty ones in the market here.
They make for great snacks with beer, sake or wine!

Here is a basic (there are many variations!) recipe in deep-fried style:

Tabasaki/Chicken Wings!

INGREDIENTS:

-Chicken Wings: 8 (choose them as large as possible!)

Marinade:
-Japanese sake: 1 tablespoon (if unavailable, use white wine)
-Salt and black pepper: to taste
-Honey (liquid): 1/2 tablespoon
-Other spices: optional

Sauce:
-Garlic: 1 clove (grated)
-Sesame seeds: to taste
-Japanese sake: 2 tablespoons
-Soy sauce:1+1/2 tablespoons
-Salt: 1/2 teaspoon
-Sesame seeds: to taste (don’t be afraid to use plenty!)
-Honey (liquid): 1 tablespoon
-Other spices: optional (I use a little star anise)

RECIPE:

-Clean the chicken wings if necessary.
Sponge off any water with kitchen paper.
Place them in a bowl with the marinade ingredients. Stir them well, pressing the marinade into them with your fingers.

-Mix the sauce ingredients in a separate bowl.

-Deep-fry the marinated chicken wings in oil heated to 170 degrees. Take them out as soon as they attain a light colouring.

-Heat the oil to 180~185 degrees Celsius and deep-fry the chicken wings in two stages until they are completely cooked and crispy.

-Place the chicken wings on a grill long enough to let the excess oil drop from them.
Drop them in the bowl containing the sauce while they are still hot, mix well and serve on dish with greens.

For a closer view!

Easy, isn’t it?

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