Japanese Tebasaki Chicken Wings

I always remember Tebasaki wings with such fondness and good memories. I first tasted them at Koya, back when chef Junya was running it and to this day, it remains one of my favourite restaurants of all time.

I've blogged about this recipe before way back in 2014, and after I posted it on my Instagram recently, I had many requests for the recipe, so I'm re-posting it here. I've since adapted the recipe I follow from Rasa Malaysia to make it more suited to my own preferences.

Tebasaki wings are delicious in every way with a savoury and sweet taste, as well as the garlic and bonito fish base that gives it a profound umami taste that makes it so incredibly addictive. The wings have to be deep fried, oven roasted just won't achieve the same results.

I urge you to try this recipe and I bet you won't go back to regular fried chicken once you've tried these wings.


For the sauce
2 tbsp bonito soya sauce/tsuyu
2 tbsp soya sauce
3 tbsp mirin
1 tsp light brown sugar
1 tsp garlic powder

For the chicken
10-12 chicken wings
1 tsp salt
1 tsp white pepper
1 tsp garlic powder
2 tbsp sesame oil
3 tbsp cornflour

2 tbsp sesame seeds
Oil for deep frying

1) Marinade the chicken wings with salt, white pepper, garlic powder, sesame oil and rub well
2) Shake the cornflour over the wings and rub in until you see no white powdery bits
3) In a measuring jug, mix together the bonito soya sauce/tsuyu, soya sauce, mirin, sugar and garlic powder and set aside
4) In a frying pan, turn heat to medium-high and using a dry pan with no oil, add in the sesame seeds to lightly toast. Keep tossing the sesame seeds and as soon as they turn gold brown, dish up into a bowl (do not leave in the pan as it will continue to fry and then burn)
5) Heat a pan or deep fat fryer and when oil is hot enough, put in the chicken wings. Fry a few at a time so that you don't overcrowd them. Take them out after 3-4 minutes and continue until all the chicken have been fried. You'll need to fry the wings for a second time to cook them through thoroughly and make them extra crispy. Fry for another 4-5 minutes until the wings are a deep golden colour
6) Lay the chicken on paper towels to blot out the extra oil and then put all the wings in a large bowl or wok
7) Drizzle over the soya sauce mixture evenly over the wing and toss really well so that all the wings are coated. Sprinkle the toasted sesame over the wings and toss again
8) Serve immediately and enjoy with hot steamed rice

Don't hesitate on making these delicious Japanese tebasaki chicken wings!

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