Sekai no Yamachan-style Fried Chicken Wings & French Fries
ID: 2f334a1f...
A recipe that perfectly recreates the legendary chicken wings from the famous Nagoya restaurant 'Sekai no Yamachan' at home. The spicy, punchy special pepper blend and the sweet and savory signature sauce pair perfectly not only with the chicken wings but also with the crispy, golden deep-fried potato wedges.
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🍳 Cooking Flow
Make shallow cuts in the chicken wings and pat them thoroughly dry. Cut the potatoes into irregular bite-sized pieces (rangiri) and microwave for 5 minutes. → Mix salt and pepper (Ajishio), table pepper, and garlic powder to create the special spice blend; simmer soy sauce, mirin, sugar, and MSG (Hi-me) to create the special sauce. → Heat 1cm of oil in a frying pan and deep-fry the chicken wings until golden brown; drain excess oil. → Coat the fried wings in the warm special sauce, arrange on a plate, and dust generously with the special spice blend. → Deep-fry the microwaved potatoes in the remaining oil and finish by tossing with salt/pepper (Ajishio) and the special spice blend.
Cooking Steps
Brief Cooking Order
Make shallow cuts in the chicken wings and pat them thoroughly dry. Cut the potatoes into irregular bite-sized pieces (rangiri) and microwave for 5 minutes. → Mix salt and pepper (Ajishio), table pepper, and garlic powder to create the special spice blend; simmer soy sauce, mirin, sugar, and MSG (Hi-me) to create the special sauce. → Heat 1cm of oil in a frying pan and deep-fry the chicken wings until golden brown; drain excess oil. → Coat the fried wings in the warm special sauce, arrange on a plate, and dust generously with the special spice blend. → Deep-fry the microwaved potatoes in the remaining oil and finish by tossing with salt/pepper (Ajishio) and the special spice blend.
Introduction
A recipe that perfectly recreates the legendary chicken wings from the famous Nagoya restaurant 'Sekai no Yamachan' at home. The spicy, punchy special pepper blend and the sweet and savory signature sauce pair perfectly not only with the chicken wings but also with the crispy, golden deep-fried potato wedges.
Step 1
【Prep Chicken】 Make shallow cuts into the thicker parts of the chicken wings (both sides) using the tip of a knife. This helps the heat penetrate evenly and prevents the wings from popping while frying.
Step 2
【Prep Chicken】 Thoroughly wipe off any moisture from the surface and between the bones of the wings with paper towels (to prevent oil splattering).
Step 3
【Prep Potatoes】 Wash the potatoes. If the skin has turned green, peel it off thickly with a peeler to remove solanine (a toxin) and carefully gouge out any sprouts.
Step 4
【Prep Potatoes】 Cut the potatoes into bite-sized irregular chunks (rangiri).
Step 5
【Prep Potatoes】 Place the cut potatoes in a heat-resistant bowl, cover with a lid (or plastic wrap), and microwave at 600W for 5 minutes. Drain any excess moisture from the bowl after heating.
Ingredients List
Important Notes
⚠️ Since the chicken wings are deep-fried without breading, any remaining moisture will cause severe oil splattering. Be sure to wipe them thoroughly with paper towels just before frying.
⚠️ The green parts and sprouts of potato skins contain a toxin called solanine, which can cause stomach aches. Peel the green parts thickly until you see the yellow flesh, and remove sprouts completely.
💡 For the special spice blend, using 'table pepper' (a blend of black and white pepper) will replicate the restaurant's signature spicy and aromatic flavor.
💡 The oil remaining after frying the chicken is infused with chicken flavor (chicken oil), which makes the potatoes taste even more delicious when fried in it.
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