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Recipe

Nagoya-Style Fried Chicken (Tebasaki)

Servings: 4

These chicken wings are fried twice for crunch, then tossed in a flavorful sauce while still hot and seasoned with sesame seeds and plenty of black pepper. Nagoya, a city in the center of Japan, has been breeding its famous Cochin chickens for 150 years. The meat is known for its characteristic robust, rich flavor, which is perfect for this dish. Snipping the wings makes them easy to pull apart to eat.

Ingredients

  • 1 Tbs. thinly sliced fresh ginger
  • 2 large cloves garlic, minced or grated
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/4 cup soy sauce
  • 1 Tbs. granulated sugar
  • 3-3/4 to 4 lb. whole chicken wings, tips removed and discarded
  • Kosher salt
  • 10 to 12 cups canola oil, for frying
  • Freshly ground black pepper
  • 3 Tbs. toasted sesame seeds

Nutritional Information

  • Calories (kcal) : 690
  • Fat Calories (kcal): 450
  • Fat (g): 51
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 25
  • Cholesterol (mg): 280
  • Sodium (mg): 1030
  • Carbohydrates (g): 4
  • Fiber (g): 0
  • Sugar (g): 2
  • Protein (g): 49

Preparation

  • In a small saucepan, combine the ginger, garlic, mirin, and sake, and bring to a boil over medium-low heat, stirring occasionally. Continue to boil to evaporate some of the alcohol, about 1 minute. Add the soy sauce and sugar, and simmer, stirring occasionally, for 3 minutes. Transfer to a medium bowl and set aside.
  • With a paring knife, make a slight slit between the drumette and wingette, being careful not to cut through. Season the wings with 2 tsp. salt, and let rest for 15 minutes.
  • Place a rack over a large rimmed baking sheet and set aside. Pour the oil into a large Dutch oven or other heavy-duty pot until two-thirds full.
  • Heat the oil to 310°F. Fry the chicken in batches until the outside is deep golden, about 4 minutes. With a slotted spoon, transfer to the prepared rack and let rest for 5 minutes.
  • Increase the oil temperature to 370°F. Fry the wings a second time in batches until cooked through and crisp, about 2 minutes. Remove the wings from the oil with a slotted spoon, and toss in the sauce to coat. Transfer to a serving bowl, season generously with pepper, and sprinkle all over with the sesame seeds. Serve immediately.

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