MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nagoya-Style Tebasaki (Japanese Chicken Wings)
 Categories: Poultry, Vegetables, Herbs
      Yield: 4 servings
 
    800 g  Chicken wings (1 3/4 lb)
    1/2 ts Ground black pepper
    1/2 ts Salt
    1/4 c  Evaporated cane sugar;
           - packed
      3 tb Soy sauce
    1/3 c  Sake
      1 ts Ginger juice *
      4 cl Garlic; grated
      1 tb Black or balsamic vinegar
      1 tb Potato starch
           Oil; for frying
      2 ts Toasted sesame seeds
 
  * grate the ginger and squeeze out juice
  
  Put the chicken wings in a single layer on a tray and
  sprinkle with half of the salt and pepper.
  
  Toss the chicken to coat evenly refrigerate while you
  prepare the other ingredients.
  
  Make the glaze by putting the sugar, soy sauce, sake,
  ginger juice, and garlic in a shallow pan. Heat over
  medium-high heat until the glaze starts to thicken. You
  can tell when it's ready when the bubbles get big and
  shiny.
  
  Add the vinegar, and then transfer to a large bowl and
  allow the glaze to cool.
  
  Add about 2" of oil to a heavy-bottomed pot and heat to
  325°F/165°C.
  
  Take the chicken out of the fridge and use paper towels
  to remove as much moisture from the surface of the
  chicken as possible. Sprinkle on the potato starch and
  toss the wings to evenly coat each piece with a thin
  layer of starch.
  
  Fry the chicken wings for 10 minutes in batches.
  Transfer to a plate and continue frying the rest of the
  wings.
  
  Increase the heat of the oil to 375°F/190°C. Fry the
  chicken in smaller batches, being careful not to
  overcrowd the pan. The chicken is done when the wings
  are golden brown (about 2-3 minutes).
  
  Transfer the wings directly to the bowl of glaze and
  quickly toss to coat.
  
  Sprinkle on some toasted sesame seeds and black pepper
  to taste and toss again. Don't let the wings sit in the
  glaze for too long.
  
  Recipe by Marc Matsumoto, Tokyo, Japan
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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