Tebasaki Karaage (Japanese Chicken Wings)

Pubs, or izakayas, are huge in Japan. When you cram 127 million people into such a small space, everyone needs a place to have a few drinks and blow off some steam. Good pub food is the perfect denouement of a long day. This is the izakaya version of the chicken wing. Potato flour makes these light and crispy.

Serves 4 (5 separated wings per person)

Ingredients

• 10 chicken wings (or 20 wings and drumettes if already separated)
• 2 tablespoons (30 mL) soy sauce
• 2 tablespoons (30 mL) sake
• 2 tablespoons (30 mL) mirin (Japanese cooking wine)
• 1/2 teaspoon (2.5 mL) kosher salt
• 1 teaspoon (5 mL) finely grated garlic
• 1 teaspoon (5 mL) finely grated fresh ginger
• 1/2 cup (125 mL) potato flour
• Vegetable oil for deep-frying, about 4 cups (1 L)

Directions

1. You can keep the chicken wings whole, or separate them into 2 parts, wings and drumettes, by cutting through the joint using a heavy knife. Remove the wing tips (discard or save for stock).
2. Mix the soy sauce, sake, mirin, salt, garlic, and ginger in a large bowl or a resealable plastic bag. Add the chicken, cover or seal, and leave to marinate in the fridge for 1 hour.
3. In a bowl, mix the potato flour with some salt and freshly ground pepper.
4. When ready to deep-fry, lift the chicken pieces from the marinade, then coat with the flour. In a wok or heavy-bottomed pot over medium-high, heat the oil to 350°F (177°C). Line a baking sheet with paper towels.
5. Deep-fry for 7 to 8 minutes, depending on the size of the chicken wing, occasionally turning them over using chopsticks. Remove with chopsticks or a slotted spoon or spider, and drain on the paper towels.