Photograph of the finished Tebasaki

Japan · Cánh gà chiên tiêu khô Tebasaki

Tebasaki

45 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken wings Chicken wings 1.7 kg
  • Photograph of Black pepper Black pepper 48 g
  • Photograph of Coarse salt Coarse salt 48 g
  • Photograph of Garlic powder Garlic powder 40 g
  • Photograph of Cornstarch Cornstarch 140 g
  • Photograph of Oil Oil 1.4 l
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 60 g
  • Photograph of Lime Lime 4
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 32 g

Method

  1. 1 Marinate the chicken wings with coarse salt, garlic powder, and half a crushed peppercorn for 1 hour.
  2. 2 This version is seasoned dry with pepper and salt, not dipped in sweet sauce, so the crust stays crispy longer.
  3. 3 Pat dry thoroughly, then coat with a very thin layer of cornstarch.
  4. 4 Fry in oil at 160 degrees for 9 minutes until the meat is cooked through to the bone, then remove and let cool for 5 minutes.
  5. 5 Fry again at 195 degrees for 2 minutes until the crust is crispy and the skin shrinks.
  6. 6 Mix immediately with the remaining pepper, gochugaru, and roasted sesame seeds, then squeeze in some lemon juice.

With an appliance

  • Air fryer 40 min

    Replace steps 4 and 5: spray oil evenly, then heat in a hot air boiler at 190 degrees for 20 minutes and at 205 degrees for 4 minutes.

Start cooking