Double-cooked fried chicken wings are twice as nice, in my opinion! These Japanese-style Nagoya wings are all crunch, with a delightfully light glaze that keeps things crispy and joyous.
Japanese Nagoya Fried Chicken Wings
1kg chicken wings
vegetable oil, for deep frying
1/4 cup cornflour (cornstarch) or potato starch
sesame seeds, to sprinkle
Sauce
1/2 cup Japanese soy sauce
1/3 cup mirin
1/3 cup sake
2 tbsp caster sugar
1 tbsp finely grated fresh ginger
2 garlic cloves, finely grated
- For the sauce, combine all the ingredients in a small saucepan over medium-high heat. Cook, stirring, until mixture comes to a simmer and sugar has dissolved. Reduce heat to low. Simmer for 7-10 mins or until reduced and thickened (but not sticky). The mixture will continue to thicken as it cools. Set aside to cool.
- Pat dry the chicken pieces with kitchen paper. Pour enough oil to come one-third of the way up the side of a wok. Heat until the oil reaches 160 ° C/325 ° F or when a wooden spoon handle dipped into the oil forms small bubbles.
- Working in batches, dust the wings in the cornflour and carefully add to the oil. Cook for 5-7 minutes or until the chicken is light golden. Use a slotted spoon to transfer to a rack placed over a tray. Set aside for 10 minute to drain and cool slightly.
- Reheat the oil to 180 ° C/350 °F . Again, working in batches, cook the chicken for a further 5 minutes or until golden and cooked through. Transfer to the rack, top side-up.
- Use a pastry brush to brush each chicken wing with the glaze. Transfer to a platter. Sprinkle with sesame seeds and serve.
