Deep-fried Chicken Wings

Deep-fried chicken wings are coated with soy 

sauce based sauce. Split them at joint before

eating.

Ingredients:

• 16 chicken wings
• 2 tsp grated ginger
• 1 Tbsp sake
• salt and pepper to season
• katakuriko (potato starch) or corn starch for coating
• 2 Tbsp white sesame seeds
• For sauce:
• 3 Tbsp soy sauce
• 1 Tbsp sake
• 3 Tbsp mirin

Method: 

Mix all ingredients for sauce in a large skillet and bring to a boil and stop the heat. Set aside. Make a cut along the bone of each chicken wings and put them in a bowl. Put grated ginger and sake over the chicken and mix well. Let it sit for about five minutes. Place chicken wings on paper towels and season with salt and pepper on both sides. Lightly coat chicken wings with katakuriko starch. Heat oil in a deep skillet to about 340 degrees F. Fry 4 or 5 chicken wings at a time until cooked through and golden brown. Drain on paper towels. Coat fried chicken with the sauce in the skillet. Sprinkle sesame seeds.

Teriyaki Chicken

Chicken is pan-fried after being marinated in soy

sauce based sweet sauce.

Ingredients:

• 3/4 lb chicken breasts or thighs
• 2 Tbsp sake
• 4 Tbsp soy sauce
• 4 Tbsp mirin
• 2 Tbsp sugar
• grated ginger

Preparation:

Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator. Heat some vegetable oil in a frying pan. First, fry the skin side of the chicken on medium heat until the skin is browned. Turn the chicken over to fry the other side on low heat. Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done. Remove the lid and simmer until the sauce becomes thick. Stop the heat. Slice the chicken and serve on a plate. Pour thickened sauce over the teriyaki chicken. Garnish with grated ginger if you would like