A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Japanese Nagoya Tebasaki | Crispy & Spicily Glazed
(0)
30 min
Quick
Knuspr-Küche
Der legendäre Streetfood-Klassiker aus Nagoya: Zweifach knusprig frittierte Hähnchenflügel, überzogen mit einer aromatischen Soja-Mirin-Knoblauch-Glasur und vollendet mit feinem weißem Pfeffer und geröstetem Sesam.
Ingredients
Preparation method
Preparation & Tare Sauce
Finely grate the garlic cloves and fresh ginger. In a small saucepan, bring the soy sauce to a boil with the mirin, brown cane sugar PL, grated garlic, and ginger. Simmer gently over medium heat for about 3 minutes until the glaze thickens aromatically, then remove from the heat.
Pat the chicken wings dry. Dust the wings thoroughly and evenly with the cornstarch so that they are coated in a paper-thin layer. Gently tap off any excess starch.
Double Frying
Heat the neutral vegetable oil in a deep pan or wok to approx. 160 °C. Add the dusted chicken wings in batches and fry gently for 7 to 8 minutes until cooked through and pale golden. Remove and briefly drain on paper towels.
Chef's tip
The secret of the Nagoya original is the double frying: the first round at moderate heat cooks the meat until juicy, while the second quick round at high heat makes the skin irresistibly crispy.
White pepper gives the tebasaki their characteristic sharp spice, which harmonizes perfectly with the sweet and salty tare sauce. Add a little more pepper for extra heat if desired!
30 min
Under an hour
