Deep-Fried Chicken Wings (Tebasaki Karaage)
These chicken wings are seasoned with a chicken bouillon base, infused with garlic, ginger, and sesame oil for a savory salt-flavored finish. By double-frying, the exterior becomes crispy and crunchy while the inside stays tender and juicy.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut between the wing bones and joints, and poke holes in the skin. → Rub in sugar, then add remaining seasonings and marinate in the refrigerator for 1 hour. → Coat thoroughly with potato starch and shake off any excess. → Fry in 160–170°C oil for 4 minutes, remove, and let rest for 3 minutes to cook with residual heat. → Double-fry at 180°C for 2 minutes to achieve a crispy finish.
Cooking Steps
Brief Cooking Order
Cut between the wing bones and joints, and poke holes in the skin. → Rub in sugar, then add remaining seasonings and marinate in the refrigerator for 1 hour. → Coat thoroughly with potato starch and shake off any excess. → Fry in 160–170°C oil for 4 minutes, remove, and let rest for 3 minutes to cook with residual heat. → Double-fry at 180°C for 2 minutes to achieve a crispy finish.
Introduction
These chicken wings are seasoned with a chicken bouillon base, infused with garlic, ginger, and sesame oil for a savory salt-flavored finish. By double-frying, the exterior becomes crispy and crunchy while the inside stays tender and juicy.
Step 1
Make incisions with a knife between the two bones on the back of the wings, and lightly cut the joints. Wipe off excess moisture with a paper towel and pierce the skin in several places with the tip of the knife.
Step 2
Place the wings in a plastic bag or bowl, add the sugar, and rub it in well to ensure it is evenly distributed.
Step 3
Add the sake, salt, chicken bouillon powder, grated garlic, grated ginger, and sesame oil. Rub well to ensure the seasonings are evenly coated. Cover with plastic wrap and marinate in the refrigerator for 1 hour.
Step 4
Remove from the refrigerator, spread out the potato starch on a tray, coat the wings thoroughly, and lightly shake off any excess powder.
Step 5
Pour frying oil into a frying pan to a depth of about 1cm and heat to 160–170°C over medium heat. Arrange the wings skin-side down and fry for about 4 minutes (approx. 2 minutes per side), turning occasionally.
Ingredients List
Important Notes
💡 Making cuts between the bones and holes in the skin helps the heat reach the center, ensures better flavor absorption, and makes them easier to eat.
💡 When seasoning, rubbing with sugar first increases moisture retention, resulting in plump and juicy meat.
⚠️ Since the bones can easily tear plastic bags, use a bowl to mix in the seasonings if you are worried about punctures.
⚠️ Always place the wings skin-side down into the oil; this prevents the skin from shrinking and helps achieve a crispy texture.
💡 Frying at a low temperature (160–170°C), resting for 3 minutes, and then double-frying at a high temperature (180°C) ensures the coating remains crunchy even after cooling down.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...