Recipes > Japanese Recipes > Japanese Appetizers > Japanese Side Dishes
TRADITIONAL JAPANESE RECIPE: Tebasaki Karaage is the japanese version of Chicken Wings, and the name means just that. Tebasaki (手羽先) literally translates to “wing tips” and refers to the cut of chicken as well as to a dish popular in izakayas around the city of Nagoya.
Crispy and juicy, Tebasaki Karaage is a very popular appetizer at restaurants and bars all over Japan and it's always eaten fresh.
Unlike the other Japanese fried chicken, Tebasaki is always made with bone-in chicken wings, has little to no breading, and is seasoned after it’s fried. Despite the absence of any significant crust, the wings are fried until the skin is rice cracker crisp before being dunked in a sweet and peppery soy sauce based glaze.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Cut the ten Chicken Wings into 2 parts: wings and drumettes.
02 - In a large bowl, mix Soy Sauce, Sake, Mirin, Salt, Garlic and Ginger.
03 - Add the Chicken in the large bowl and let them marinade for 1 hour. Make sure to cover with cling film and mix from time to time.
04 - Once the Chicken is ready and well marinated, in a plate combine Flour, Cornstarch, Salt and Pepper.
05 - Coat the Marinated Chicken pieces with the Flour Mixture.
06 - Heat the Oil at medium high heat 175C / 350F.
07 - Deep fry the Chicken for about 7 minutes. Remove from the Oil using a wire mesh skimmer (sometimes called a spider spoon) and transfer them to a paper-lined pan to drain.
08 - Cover with the Sauce and sprinkle some Sesame Seeds. Serve hot.
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