Tebasaki wings are my absolute favourite wings of all time. Every time I make this, everyone fights for the last piece! I first tasted this amazing wing at Koya made by cooking legend @junyayamasaki and found a recipe that sounded great from @rasamalaysia.
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Here’s my adapted recipe:
2 tbsp bonito soya sauce/tsuyu
2 tbsp soya sauce
3 tbsp mirin
1 tsp light brown sugar
1 tsp garlic powder
10-12 whole 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
Directions:
1) Marinade the 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 3-4 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 wings and toss really well so that they are all well coated. Sprinkle the toasted sesame over the wings and toss again
8) Serve immediately and enjoy with hot steamed rice!
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I will be adding all my recipes on my blog should they ever get lost in the Instagram jungle! www.lucylovestoeat.com
