Teba No Karaage Recipe (Japanese Fried Chicken Wings)
The secret to these ultra-crispy Japanese fried chicken wings? Potato starch. Finish with a sprinkle of sansho and serve with lemon wedges.
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Cooking tools:
- Mixing bowl
- Plastic wrap
- Refrigerator
- Pot
- Stove
- Deep-fry thermometer
- Paper towel
- Serving platter
- Lemon wedges serving dish
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Tongs
- Slotted spoon
Ingredients
- 4 lb. chicken wings, separated at the joint, wing tips removed
- 1 cup plus 2 Tbsp. mirin
- 1 cup plus 2 Tbsp. sake
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. sugar
- 1 Tbsp. kosher salt
- 10 garlic cloves, finely chopped
- One 6-in. piece fresh ginger, peeled and finely chopped
- 1 cup soy sauce
- 1⁄2 cup turbinado sugar
- 3⁄4 cup potato starch
- Canola oil, for frying
- Ground sansho powder, for sprinkling
- Lemon wedges, for serving
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