Nagoya-fu-tebasaki has to be one of the best-known local specialties of Nagoya across Japan. It’s among the most popular dishes at the Izakaya (Japanese-style casual restaurants serving a wide range of dishes and drinks, commonly enjoyed after work or at gatherings) in the city. Typical Nagoya-fu-tebasaki is made up of three main components: super crunchy wings(either deep-fried or roasted), soy-based garlicky glaze and a peppery spice mixture. The combination of these three results in an addicting texture and flavour burst in your mouth. This should definitely have its place in your party food list.
-INGREDIENTS- (Serves 4)
800g Chicken wings (wingettes)
5 Tbsp Katakuriko (Japanese potato starch) or Cornstarch
Vegetable oil for deep frying
<Glaze>
100ml Japanese soy sauce
80ml Mirin
1 1/2 tbsp Sugar
2 cloves Garlic, grated
<Spice Mixture>
1/4 tsp
Ground white pepper
1/4 tsp Ground black pepper
1 heap tsp Toasted white sesame seeds
-METHOD-
1. Put all the ingredients for the glaze into a saucepan and bring to a boil on high heat. Then turn down the heat to medium and simmer for 1 minute. Turn off the heat and set it aside.
2. Chop the tips off the chicken wings if still attached. A safe way to do so is to place a knife on the joint between the tip and the wingette and press it down.
3. Dust the wings in Katakuriko and shake off the excess. Place them in a tray.
4. Add the vegetable oil into a deep pan or a deep-frying pan, and heat it up to 160℃(320℉). *Use of a cooking thermometer helps you see the oil temperature).
5. Add half of the wings and fry for 4 minutes. Do not over crowd your pan, otherwise the temperature will drop too much, resulting in gluggy surface. Give it a gentle stir with a mesh ladle or tongs after a minute to prevent the wings from sticking to each other. Make sure to control the heat to keep the level temperature.
6. Take the wings out and rest them for at least 4 minutes on a wire rack. While they are resting, the residual heat will cook them through the centre. In the meantime, fry the other half likewise.
7. After both batches have rested, heat the oil up to 180℃(356℉) and fry the them for 10 minutes until the coating gets golden brown and crunchy. Meanwhile, combine all the ingredients for the spice mixture. This second frying process is essential for the super crunchy texture.
8. Remove the chicken wings from the oil and place them on a wire rack with a tray underneath. Using a cooking brush, double-glaze each of the wings with the soy-garlic glaze you prepared earlier, while they are still steaming hot.
9. Immediately after glazing, add the wings and the spice mixture in a bowl and toss them together. Place them on a plate.
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