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Deep-Fried Chicken Wings (Tebasaki Karaage)
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Place a chicken wing vertically and cut off the tip. Feel for the gap between the bones and it will cut easily.
Chicken wings 10 pieces
1:29
~5 min
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Ingredients
1
Place a chicken wing vertically and cut off the tip. Feel for the gap between the bones and it will cut easily.
Chicken wings 10 pieces
1:29
~5 min
2
Make a cut on the opposite side as well, between the bones. Repeat the same process for all 10 wings.
1:45
~10 min
3
Of the thick and thin bones, grip the thin one firmly and scrape the meat down with your fingers to expose the bone.
3:00
4
Once the meat is scraped away, snap the thin bone outward and pull it out. Remove the bone from all the wings in the same way.
3:11
~15 min
5
In a bowl, combine soy sauce, sake, grated garlic, and ginger to make the marinade.
4:37
6
Add the deboned wings to the marinade and massage it in well.
5:14
~2 min
7
Press plastic wrap directly onto the surface, making sure there is no gap between the wrap and the meat, and marinate for 1 hour.
5:32
~60 min
8
After 1 hour, once the meat has changed color, add 4 tablespoons of potato starch and massage it in until sticky.
6:10
9
While still sticky, dust with more potato starch. Ideally the coating clings in a random, uneven way.
6:32
10
Fry in oil heated to 170°C or higher. Fry until the coating is well browned.
6:42
~8 min
11
Drain the oil, arrange on a plate, and serve.
7:40
1
Step 1
Place a chicken wing vertically and cut off the tip. Feel for the gap between the bones and it will cut easily.
Chicken wings
10 pieces
2
Step 2
Make a cut on the opposite side as well, between the bones. Repeat the same process for all 10 wings.
Chicken wings
10 pieces
3
Step 3
Of the thick and thin bones, grip the thin one firmly and scrape the meat down with your fingers to expose the bone.
Chicken wings
10 pieces
4
Step 4
Once the meat is scraped away, snap the thin bone outward and pull it out. Remove the bone from all the wings in the same way.
Chicken wings
10 pieces
5
Step 5
In a bowl, combine soy sauce, sake, grated garlic, and ginger to make the marinade.
Garlic
to taste
Ginger
to taste
Soy sauce
to taste
Sake
to taste
6
Step 6
Add the deboned wings to the marinade and massage it in well.
Chicken wings
10 pieces
Garlic
to taste
Ginger
to taste
Soy sauce
to taste
Sake
to taste
7
Step 7
Press plastic wrap directly onto the surface, making sure there is no gap between the wrap and the meat, and marinate for 1 hour.
Chicken wings
10 pieces
Garlic
to taste
Ginger
to taste
Soy sauce
to taste
Sake
to taste
8
Step 8
After 1 hour, once the meat has changed color, add 4 tablespoons of potato starch and massage it in until sticky.
Chicken wings
10 pieces
Potato starch
4 tablespoons
9
Step 9
While still sticky, dust with more potato starch. Ideally the coating clings in a random, uneven way.
Chicken wings
10 pieces
Potato starch
4 tablespoons
10
Step 10
Fry in oil heated to 170°C or higher. Fry until the coating is well browned.
Chicken wings
10 pieces
Frying oil
to taste
11
Step 11
Drain the oil, arrange on a plate, and serve.
Chicken wings
10 pieces
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