Description
Experience the irresistible flavors of authentic Yamachan Chicken Wings, a crispy and savory Japanese-inspired dish. These wings are double-fried to perfection and coated with a rich umami sauce made from soy sauce, mirin, sake, honey, garlic, and toasted sesame seeds, delivering a perfect balance of sweetness and savory depth that will delight your taste buds.
Ingredients
Scale
Chicken Wings
- 8 chicken wings
- 1 pinch salt
- 1 pinch ground black pepper
- 1 tbsp cornstarch
- 1 tbsp all-purpose flour
- Cooking oil (neutral oil with high smoke point, for frying)
Sauce
- 2 tbsp Japanese soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- ½ tbsp honey
- 1 clove garlic (grated)
- ½ tbsp toasted white sesame seeds
- Ground white pepper (for sprinkling)
Instructions
- Prepare the Sauce: In a small cold pan, combine 2 tbsp Japanese soy sauce, 1 tbsp mirin, 1 tbsp sake, ½ tbsp honey, ½ tbsp toasted white sesame seeds, and 1 grated clove of garlic. Mix well and bring to a gentle boil over medium heat.
- Simmer the Sauce: Once boiling, reduce the heat to low and let the sauce simmer until it reduces by half, about 5 to 7 minutes. Remove from heat and set aside to cool slightly.
- Heat the Oil: Pour enough cooking oil into a large frying pan to a depth of about 2 cm (1 inch). Heat the oil to 160 °C (320 °F), ensuring it is properly heated for frying the wings.
- Season the Wings: Sprinkle 8 chicken wings with a pinch of salt and ground black pepper. Rub the seasonings evenly over the wings to enhance their flavor.
- Coat the Wings: In a bowl, combine 1 tbsp cornstarch and 1 tbsp all-purpose flour. Thoroughly coat each chicken wing in the flour mixture to achieve a crispy texture when fried.
- First Fry: Carefully place the coated chicken wings into the heated oil. Fry for about 3 minutes on each side until they are golden brown and crispy.
- Increase Oil Temperature and Second Fry: Raise the oil temperature to 190 °C (374 °F) and fry the wings for an additional 1 minute on each side to ensure an extra crunchy exterior.
- Drain the Wings: Remove the fried wings from the oil and place them on a wire rack to drain excess oil thoroughly.
- Coat with Sauce and Finish: Generously brush the prepared sauce over the wings, making sure each piece is well-coated. Sprinkle ground white pepper on both sides for an added layer of flavor.
- Serve: Arrange the wings on a serving platter and enjoy your delicious Yamachan Chicken Wings with family or guests.
Notes
- Use a neutral oil with a high smoke point such as vegetable or canola oil for frying to prevent burning.
- Double frying the wings ensures extra crispiness and a perfect texture.
- Adjust honey quantity to taste if you prefer a sweeter or less sweet sauce.
- To keep wings warmer after frying, place them in a low oven (about 90°C/200°F) on a rack until ready to serve.
- Wings are best enjoyed fresh and crispy; avoid covering immediately to prevent sogginess.
