Japanese Chicken Wings

Ingredients

  • 1 kg whole chicken wings
  • 1 tsp ground black pepper
  • 1 tsp sea salt
  • 1 tsp fish sauce 
  • Potato starch for dusting/coating
  • Malaysian Palm Oil, for frying

For chicken wing glaze :

  • 60 ml light soy sauce
  • 60 ml white grape juice 
  • 60 ml mirin (optional)
  • 5 ml ginger juice
  • 2 cloves garlic, minced
  • 30 ml balsamic vinegar

To garnish :

  • Sesame seeds
  • Shichimi togarashi

Method

Sauce :

  1. In a small saucepan, mix all the glaze ingredients, bring to boil and then simmer for 10 minutes to reduce.

Chicken wings :

  1. Place chicken wings in a large bowl. Sprinkle salt and coarsely ground black pepper. Stir in the fish sauce and mix well. 
  2. Cover the bowl with cling film and place in the fridge for at least an hour.
  3. Use kitchen towels to remove as much moisture from the chicken wings as possible.
  4. Sprinkle potato starch and toss to coat the chicken wings evenly.
  5. Fry the chicken wings at 160°C for 7 minutes, and then let the chicken wings rest on
    towels for about 15 minutes.
  6. Fry the wings at 190°C for 2 minutes.
  7. Brush the chicken wings with the glaze – don’t let them sit in the glaze for too long –
    then transfer onto a serving plate.
  8. Sprinkle sesame seeds and shichimi togarashi and serve immediately.