Hello everyone, I am Masa. This time I want to share with you a delicious chicken recipe. It’s name is deep fried chicken wings with pepper. This Japanese style fried chicken will use chicken wings. The taste is very similar to those famous restaurants in Nagoya. It’s flavor is a bit like Chinese style. So it is great to pair with drinks. And the it is very easy to make. So let’s start! Sauce preparation. 1 garlic clove. Ground into paste. Prepare grounded ginger paste about 1/2 teaspoon. Sake 3 Tablespoons. Mirin 2 Tablespoons. Sugar 1 Tablespoon. Soy sauce 3 Tablespoons. Mix well. Medium low heat. Cook sauce till it is slightly thicken. Turn off the heat. Let it cool down. Chicken wings (small) 12 pieces. Small size is better to serve as finger food. Prepare a plastic bag. Add corn starch. Add wings into the bag. Corn starch can make the crust light and crunchy. Add the wings to the bag alternately with the corn starch. If you are not used to corn starch, flour will do, too. Seal the bag. Shake to ensure all the wings evenly coated with corn starch. You can place the wings in a big bowl to coat too. Shake off excess corn starch. Make sure the entire piece is well coated with corn starch. This time the preparation speed very fast. Since wings are already coated, you only need to heat them up. You don’t need to marinate chicken in this recipe. Marinated chicken is easily burned while frying. Especially these wings have bones in them. They require longer time to fry. They will be easily burned, if they are marinated. So we will coat the wings with corn starch first, then heat up. Since the wings have been coated with powder, they will absorb sauce easily. Let’s start cooking. Add oil. About 1/3 of the pan. Medium heat. 140 C. Sprinkle corn starch into the oil to test the temperature. If you see tiny bubbles, then the oil is ready. Be careful with your hands. You can use tongs to help to You can gently knock the wings on the side of the tray to shake off the excess powder . Fry till they are light golden color. Turn them over. You can cover the fry pan with an oil splash guard. Do not use the regular pot cover. The temperature will go up too high. It is super dangerous! Take the wings out once both sides are light golden color. Inside is not fully cooked yet. Let the remnant heat to cook through. Turn the heat to medium high. Let it reach 180 C. Add the wings back in. High temperature will turn the skin crunchy. Turn them over. Remove the wings from the pan once the color is golden. Apply sauce immediately. Hot food absorbs flavor easily. Use pastry brush to apply sauce. Sprinkle with pepper (sweating). Curry powder is a good choice too. White sesame seeds. Now it is time to taste! I am so happy. It is still bright outside and I can have a beer. Let me try one piece. It smells so good. Listen to the sound! Although the sauce is the last to add, the crunchy skin helps to absorb it fast. The texture seems to remain crunchy. I am used to remove the bones first. The joy of happiness. The taste is perfect. Although the sauce is only apply to the skin, the flavor of the wing is rich. It is not too salty, but perfect. The pepper on the skin add extra bonus to the flavor. It is so delicious! I cannot stop from eating them. It is similar to eating crabs. You just continue eating them without talking. You need to remove the bones first and then enjoy the wings. So focused on eating, forget it is still taping. This recipe is very simple to make. You don’t have to pair beers with this dish. It is good for your lunch box too. Since it is not necessarily to serve hot, you can serve them at room temperature, too. Or you can prepare large amount of the chicken wings to share with everyone during the New Year’s banquet. That’s good too. If you are interested in this recipe, you should give it a try. Thank you!