Nagoya style Chicken wings

Name: Nagoya style Chicken wings
Total time: 1800 s
Yield: 1 or 2 servings
Cuisine: British
Ingredients: 5 Chicken wings; Pepper; 45 ml soy sauce; 30 ml mirin; 15 ml cooking sake; 30 mill Mirin; 3 tbs sugar

Taz Chuck @TazChuck

Hong Kong

This dish Goes extremely well with a glass of beer. A signature dish if you go visit Nagoya Japan.
Key point 1: fry the chicken wing twice. Undercook the chicken wings when frying the first time. Complete the cooking when frying the chicken wings into the hot oil for the second time.
Key point 2: spread the sauce onto the chicken wings when the surface is still hot.

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Ingredients

30 mins

1 or 2 servings

5Chicken wings
Pepper
The sauce
45 mlsoy sauce
30 mlmirin
15 mlcooking sake
30mill Mirin
3 tbssugar
30g corn statch

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Steps

30 mins

1

Make a cut into middle of the chicken wing. Preferably from the bottom.
2

Add pepper into the cut to slightly marinate the chicken wings
3

Leave the chicken wings for around 15 minutes
4

Prepare the sauce. Mix the Soy sauce, Sake, mirin and sugar together. Bring it to boil and all the alcohol to evaporate and the sugar to melt.
Pour the sauce to asiade when it’s done.
5

Preheat some oil to 160 degrees C on a frying pan. Make sure the amount of oil is enough to cover at least half of the chicken wings.
6

Place the chicken wings into a plastic bag and pour the corn starch into the bag.
7

Give the plastic bag a few shakes. This allows the corn starch to coat evenly onto the chicken wings.
8

Fry the chick wings until the surface starts to turn yellow. The chicken wings only have to be 70% cooked at this point.
9

Place the chicken wings on a drip tray. Clean the residuals from the oil. Add more oil if the level goes too low.
10

Turn up the heat and let the oil temperature rise to 180degrees. Fry the chicken wings the second time. This evaporate extra moisture from the meat and fully cook the chicken wings.
11

One the colour turns golden yellow, place the wings on the drip tray again.
12

Spread the sauce from step 4 onto the chicken wings when they are still hot. The surface will absorb the sauce more readily.
13

Season with some sesames and chilli powder.