甘辛いタレとスパイシーな黒胡椒が絶妙にマッチした、名古屋名物を家庭で再現するレシピ。
外はカリッと、中はジューシーに仕上がる手羽先の唐揚げは、おかずにもおつまみにも大活躍。
二度揚げにすることで衣がサクサクに仕上がります。
Nagoya-Style Tebasaki (Japanese Chicken Wings)
A homemade version of Nagoya’s famous chicken wings, featuring a perfect balance of sweet-savory sauce and spicy white pepper.
These crispy fried chicken wings are crunchy on the outside and juicy on the inside, making them perfect both as a main dish and as a snack with drinks.
Double-frying gives the coating its signature crispy texture.
【材料】
手羽先 約10本
片栗粉 適量
白ごま 適量
白コショウ 適量
酒 大さじ1
サラダ油 適量
砂糖 小さじ1
塩 小さじ1/2
【甘辛タレ材料】
酒 大さじ2
みりん 大さじ2
醤油 大さじ2
おろし生姜 小さじ1/2
おろしニンニク 小さじ1/2
はちみつ 大さじ1
酢 大さじ1
【作り方】
手羽先は酒大さじ1で揉み洗いして水気を拭き
内側の骨に沿って包丁で表側まで切り目を入れ
砂糖小さじ1、塩小さじ1/2を揉み込んで10分ほどおく
鍋に甘辛タレ材料を入れ混ぜ合わせてから火にかけ
少しとろみがつくまで弱火で煮詰めたら
火を止めて冷ましておく
手羽先に片栗粉をまぶし
約170℃のサラダ油で4分ほど揚げ
一度取り出して4分ほど休ませ
少し温度を高くしてもう3分ほど揚げる
ボールにタレと手羽先入れてよく絡める
白ごま・白コショウを多めにふって器に盛りつける
Ingredients
About 10 chicken wings
Potato starch (as needed)
White sesame seeds (to taste)
White pepper (to taste)
1 tbsp sake
Vegetable oil (for frying)
1 tsp sugar
1/2 tsp salt
Sweet and Savory Sauce
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
1/2 tsp grated ginger
1/2 tsp grated garlic
1 tbsp honey
1 tbsp vinegar
Instructions
Rub the chicken wings with 1 tablespoon of sake, then pat dry.
Using a knife, make a slit along the inner bone of each wing, cutting through toward the outer side.
Rub in the sugar and salt, then let rest for about 10 minutes.
Combine all the sauce ingredients in a small pot and mix well.
Cook over low heat until slightly thickened, then turn off the heat and let cool.
Coat the chicken wings lightly with potato starch.
Heat vegetable oil to about 170°C (340°F) and deep-fry the wings for about 4 minutes.
Remove the wings and let them rest for about 4 minutes.
Increase the oil temperature slightly and fry again for another 3 minutes until crispy and golden.
Place the wings and sauce in a bowl and toss well to coat evenly.
Sprinkle generously with white sesame seeds and white pepper, then serve.
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