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Tebasaki no Amakara Age-yaki (Sweet and Salty Crispy Chicken Wings)
Serves 2 · About 30 min
Chicken wings coated in potato starch, pan-fried in a little oil until crisp, and coated in a sweet and salty soy sauce and sugar glaze. Finish with pepper and sesame.
① Prepare the chicken wings→② Mix the dressing→③ Coat with flour→④ Shallow-fry→⑤ Coat with the sauce
What to buy
Meat
Seasonings
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How to make it
1
Prepare the chicken wings
- Pat the chicken wings dry with paper towels
- Put them on the cutting board with the side with less skin (the back) facing up, and make 1 cut with a knife along the space between the 2 bones (they cook through more easily and are easier to eat)
- Sprinkle 1/4 tsp salt and a pinch of pepper all over
How to tell it's doneAll 8 have a cut and are sprinkled with salt and pepper.
2
Mix the sauce ahead
How to tell it's doneThe sugar has dissolved, and nothing gritty is left at the bottom.
3
Coat with potato starch
- Put the wings and 3 tbsp potato starch in a plastic bag (or bowl)
- Hold the bag closed and shake to coat all over
- Pat off extra flour by hand
How to tell it's doneThe skin is lightly white all over.
4
Shallow-fry
- Heat 4 tbsp vegetable oil in a frying pan over medium heat
- Check the oil temperature. Put dry cooking chopsticks in the oil. When small bubbles fizz from the tips, it's hot enough to add (about 170°C). If there are almost no bubbles, it's not hot enough yet
- Lay the wings in skin side down and cook over medium heat for 5 minutes without touching
- Turn them with cooking chopsticks and cook 5 minutes on medium-low heat
- Turn off the heat and soak up the oil left in the pan with paper towels (the pan is hot, so hold the paper with cooking chopsticks)
How to tell it's doneBoth sides are golden brown and crispy. Cut around the bone of the thickest one: no pink or red juice. If it is pink, cook 2 more minutes.
Be carefulOil splatters, so gently lay the chicken in from the near side to the far side. Do not leave while shallow-frying. Stay in front of the stove until you turn off the heat.
5
Coat with the sauce and finish
- Turn back to medium heat and add all the sauce from step 2
- Shake the pan and turn the wings to coat them all in the sauce
- Put on a plate and sprinkle with 2 tsp toasted white sesame seeds and plenty of pepper
ReadyWhen the bubbles in the sauce get big, it gets thick, and the wings are glossy, turn off the heat.
Be carefulThe sauce has sugar, so it burns quickly if cooked down too much. Turn off the heat as soon as it is thick.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The skin is not crispyYou moved them many times in step 4. Do not touch each side for 5 minutes. Cooking right after coating helps them get crispy.
It's red around the boneNot cooked through. Put the lid on and cook 3 more minutes on low heat.
The sauce burned and tastes bitterThe sauce cooked down too much in step 5. Turn off the heat as soon as it is thick.
The flavor is weakYou turned off the heat before the sauce coated them. Keep coating until the sauce is thick.
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