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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's make the Tebasaki sauce.

  • Combine the soy sauce (2 tbsp),

  • sake (2 tbsp),

  • mirin (2 tbsp),

  • sugar (2 tsp),

  • and the grated garlic (1 tsp) and ginger root (1 tsp).

  • Turn on the burner.

  • Stir evenly with a spatula.

  • Bring it to a boil to let the alcohol evaporate.

  • Turn the heat to low, reducing the sauce for a few minutes.

  • Turn off the burner.

  • Pour the sauce into a bowl.

  • Add the vinegartsp) and stir with the spatula.

  • Let's prepare the chicken wings.

  • Place the chicken wings onto a paper towel.

  • Cover with another paper towel

  • and press with your hands, removing all of the excess water.

  • Remove the paper towels

  • and sprinkle on the salt.

  • Lightly pat the salt onto the chicken.

  • Flip it over

  • and sprinkle on the salt again,

  • lightly patting it.

  • Place the chicken into a bowl.

  • Add the sake (1 tsp)

  • and ginger root juice (1 tsp).

  • Rub the seasonings into the chicken thoroughly.

  • Press to lightly remove the excess liquid from the chicken.

  • Put the potato starch (2 tbsp) into a food storage bag.

  • Place the chicken wings into the bag.

  • Shake vigorously to coat the chicken with the starch.

  • Place the chicken wings onto a cooking tray.

  • Let’s deep-fry the Tebasaki chicken.

  • Heat the vegetable oil over medium heat.

  • Drop in a sprinkle of sesame oil for added fragrance and taste.

  • Remove the excess starch from the chicken.

  • Be sure to drop in the chicken when the oil is still cold.

  • This will help the chicken heat up slowly,

  • cooking the inside with the juices while deep-frying the outside to a golden brown.

  • The amount of the frying oil should be enough to almost cover the chicken wings.

  • Deep-fry the chicken without stirring until the surface is cooked.

  • This will help hold the starch in place while cooking.

  • When the temperature begins to rise, ladle the hot oil over the chicken to cook thoroughly.

  • The hot oil tends to splash so be careful not to burn yourself.

  • When the edges of the chicken begin to brown, flip them over.

  • Deep-fry the chicken evenly until golden brown.

  • Place the chicken onto a cooling rack.

  • Turn off the burner.

  • When they are still hot, put the chicken wings into the bowl of Tebasaki sauce.

  • With a paddle, toss to coat with the sauce.

  • Serve the Tebasaki chicken wings on a plate.

  • With a kitchen brush, coat the chicken with the extra sauce.

  • Sprinkle on the toasted white sesame seeds

  • and a generous amount of the cracked black pepper.

  • Finally, top with the sansho pepper powder

  • and red chili powder to taste.

  • This spicy fried chicken is tantalizingly delicious.

  • Enjoy the freshly made, piping hot Tebasaki Chiken Wings!

  • Be careful.

  • Once you taste this chicken you could get totally addicted!

  • Good luck in the kitchen!

Hi, I'm Francis,


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B2 中高級

感恩節特巴基雞翅 (Thanksgiving Tebasaki Chicken Wings)

  • 65 10
    阿多賓 發佈於 2021 年 01 月 14 日