Tebasaki Karaage

Method4 steps

1. 1

   Step 1: Cut chicken wings (12) into 2 parts, wings and drumettes.

   Uses 12 chicken wings

2. 2

   Step 2: Mix soy sauce (2 Tbsp), sake (2 Tbsp), mirin (2 Tbsp), the measured ½ teaspoon salt, grated garlic (1 tsp) and ginger (1 tsp). Add the chicken pieces, cover and marinate in the refrigerator for 1 hour.

   Refrigerate marinating chicken wings · 60 minUses Separated raw chicken wings and drumettes · 2 Tbsp soy sauce · 2 Tbsp Sake · 2 Tbsp Mirin · 1/2 tsp salt · 1 tsp grated garlic · 1 tsp grated ginger

3. 3

   Step 3: In a separate bowl, mix flour and cornstarch (1/2 cup) with coating salt and pepper to taste. Drain the chicken from its marinade and coat in this mixture. Discard the used marinade and any coating that has contacted raw chicken.

   Uses Marinated chicken wing pieces · 1/2 cup all purpose flour · 1/2 cup cornstarch · salt · pepper

4. 4

   Step 4: Heat the frying oil to 350°F (175°C). Fry the wings in batches for about 5–8 minutes, adjusting for size, until a thermometer in the thickest meat away from bone reads 165°F (74°C). Drain and serve.

   Deep fry wings · 8 minUses Coated marinated chicken pieces · oil (for deep-frying)