Matsumoto's Japanese Chicken Wings (Tebasaki)

12
Ingredients

15m
Prep Time

20m
Cook Time

35m
Ready In

Recipe: #43516

August 28, 2024

Categories: Chicken, Appetizers, Korean, Game/Sports Day Deep Fry, Hot Appetizers, Sugar, Wings, more

recipe by:
ForeverMama

"An authentic Japanese style crispy chicken wings. Source: Marc Matsumoto"

Original is 6-8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (337.3 g)
Calories 376.5
Total Fat - 6.7 g
Saturated Fat - 1.6 g
Cholesterol - 635 mg
Sodium - 1799.9 mg
Total Carbohydrate - 20.8 g
Dietary Fiber - 0.5 g
Sugars - 16.9 g
Protein - 48.7 g
Calcium - 40.8 mg
Iron - 6.9 mg
Vitamin C - 10.6 mg
Thiamin - 0.1 mg

Step 1

Place the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper.

Step 2

Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.

Step 3

Make the glaze by placing the sugar, soy sauce, sake, ginger juice (or full flesh), and garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. You can tell when it's ready when the bubbles get big and shiny.

Step 4

Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.

Step 5

Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).

Step 6

Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. To a ziplock bag, add potato starch and toss the wings to evenly coat each piece with a thin layer of starch.

Step 7

Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings.

Step 8

Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches, being careful not to overcrowd the pan. The chicken is done when the wings are golden brown (about 2-3 minutes).