Tebasaki, the Japanese fried chicken wing, is a delicious fried chicken recipe made out of crispy skin and glazed with a sweet and savory sauce.
What is Tebasaki?
Tebasaki means chicken wings in the Japanese language, and it is originally from Nagoya. They are popular and commonly sold at Japanese restaurants. They are famous for their sweet and savory taste and fried into insanely crispy skin.
Unlike the chicken Karaage, Tebasaki is fired with a thin layer of potato starch that creates an extra crunchy and light skin. Coat the hot fried chicken wings with a sweet and savory sauce to make a decent dish with a rich flavor. And serve them hot with sesame seed sprinkled on top.
Making this authentic Japanese fried chicken without marinade and applying the sauce after frying is what I love the most. It is simple, but not too simple on the taste. Trust me; you won’t stop eating it once you’ve started the first bite.
What are the ingredients for the Japanese fried chicken wing?
- Chicken Wings
- Potato Starch
- Cooking oil for frying
More ingredients for the sweet and savory sauce
- Soy Sauce
- Japanese Cooking Sake
- Garlic, grated
How to make the fried chicken wings crisp?
You can make the most crispy Tebaski fried chicken wings by following two tips.
First, coat the chicken wings with a thin layer of potato starch. If you don’t have potato starch, you can also use corn starch as a substitute.
Secondly, heat the frying pan or a pot with oil to 180°C (356°F), and deep fry the chicken wings on both sides until golden brown and crisp.
What is the Tebasaki sauce made of?
The sauce for Tebaskai is a sweet and savory mixture of soy sauce, mirin, sugar, sake, vinegar, and garlic. You can also use honey or syrup as a sugar substitution in this recipe.
Can I use the air-fryer to make the Tebasaki?
Yes, frying the Tebasaki with an air-fryer is also doable. Place the coated chicken wings in the frying basket without touching each other. Spray the cooking oil over the chicken wings evenly. Set the air-fryer to 180°C (356°F) and fry the chicken wings for 10 minutes on each side.
How to enjoy the Tebasaki?
Tebasaki is one of my favorite Japanese recipes on the list since they are quick and easy to make. These juicy, tender, and crispy chicken wings serve the best side for rice with a rich and irresistible flavor. Besides, they also make an insanely delightful snack from the delicious and chewy texture when they cool down, which you may enjoy the best with a cup of cold beer.
More savory recipes you may interest.
- 6 Chicken Wings
- 2 tablespoons Potato Starch
- 3 tablespoons Soy Sauce
- 3 tablespoons Mirin
- 1 tablespoon Japanese Cooking Sake
- 1 1/2 teaspoon Sugar
- 1 teaspoon Garlic, grated
- 1 teaspoon Vinegar
- 2 cups Cooking oil
- 1/4 cup White Sesame Seeds
- Rinse and pat dry the chicken wings with towel paper.
- Roll the chicken wings onto a shallow plate filled with potato starch. Shake off the excess powder on the chicken wings and set them aside.
- Heat the non-stick frying pan with cooking oil, and deep fry the chicken wings for 5 to 8 minutes on each side until golden brown. Transfer the fried chicken wings to a plate lined with towel paper. Let the towel paper absorb the excess oil as much as possible.
- Prepare the sweet and savory glaze by combining the soy sauce, mirin, cooking sake, sugar, grated garlic, and vinegar in a bowl, whisk well. Pour the mixture into a non-stick pan and cook it on medium-high heat. Bring the sauce to a boil, then reduce the heat to medium. Keep simmering the sauce until it thickens.
- Brush the fried chicken wings evenly with the sauce. Serve the dish immediately with some white sesame seeds sprinkled over the top.
Amount Per Serving: Calories: 386Total Fat: 19gSaturated Fat: 5.1gCholesterol: 69mgSodium: 1827mgCarbohydrates: 35.3gFiber: 0.5gSugar: 9.4gProtein: 18.9g