Tebasaki Fried Chicken

Tebasaki means “wing tips” and it usually refers to the part of the chicken used on this dish, usually it is prepared with the end of the wings the one farthest from the chicken breast where it is lightly coated double deep fried then glazed in a sweet, sour and savoury sauce made with soy sauce, sake, mirin and sugar. It is a very popular dish in izakayas around the city of Nagoya. It is known for its very distinct crispiness even without breading, similar to the Korean Style Chicken Wings where the skin becomes like rice cracker crisp.

Korean Style Chicken Wings makes it crispy by the using baking soda and salt to dry it out, Southern Style Fried Chicken with the help of breading but with this one the technique is quite different. First salt is used to dry out its moisture, then it is dehydrated in the refrigerator before it is lightly coated with a crispy coating of potato starch or tapioca starch before it is double deep fried, the result is phenomenal, an uber crispy skin that is very addictive.

Tebasaki Fried Chicken
Prep time
Cook time
Total time
Serves: 5-6
  • 1 kg chicken wings
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 2 tbsp potato starch
  • oil
  • ¼ cup soy sauce
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup dark brown sugar
  • 2 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp balsamic vinegar
  • 2 tbsp toasted black and white sesame seeds
  1. Season chicken with salt and freshly ground black pepper, place in a plate then refrigerate it at least two hours before cooking. We need to make the skin dehydrate to make it crispy.
  2. Before cooking the chicken prepare your sauce. Place all sauce ingredients in a saucepan apart from the vinegar and sesame seeds. Bring to a boil in medium heat, once its boiling add the vinegar and sesame seeds. Remove from heat then let it cool.
  3. Remove the chicken from the fridge, using a paper towel dry out extra moisture. Prepare large pan, fill it with oil for deep frying, heat to 160C.
  4. Coat chicken with potato starch then deep fry for 10 minutes in batches if your pan is small. Set aside chicken and let it cool.
  5. Once the chicken has cooled down heat back the pan with oil to 190C then deep fry chicken for the second time for 3 minutes or until its golden brown. Remove from pan drain excess oil then just before serving glaze it with the sauce you prepared earlier. Serve.



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