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  • Yeeeeeeeet: Yeet Yeet Yeeet Yeeetttt Yeeeeeet

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    Joed Vergara Dela Peña
    23 просмотров2 страницы
    This document provides a recipe for tebasaki fried chicken wings. It calls for 8 chicken wings to be seasoned with salt and pepper, dredged in potato starch, and then double fried - first at 160°C/320°F for 7 minutes and then at 180°C/350°F. A sweet soy glaze is made from soy sauce, mirin, sugar, sake and garlic. The fried wings are tossed in the glazed and topped with toasted white sesame seeds to serve.

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    This document provides a recipe for tebasaki fried chicken wings. It calls for 8 chicken wings to be seasoned with salt and pepper, dredged in potato starch, and then double fried - first at 160°C/320°F for 7 minutes and then at 180°C/350°F. A sweet soy glaze is made from soy sauce, mirin, sugar, sake and garlic. The fried wings are tossed in the glazed and topped with toasted white sesame seeds to serve.

    Авторское право:

    © All Rights Reserved
    Скачайте в формате PPTX, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    23 просмотров2 страницы

    Yeeeeeeeet: Yeet Yeet Yeeet Yeeetttt Yeeeeeet

    Загружено:

    Joed Vergara Dela Peña
    This document provides a recipe for tebasaki fried chicken wings. It calls for 8 chicken wings to be seasoned with salt and pepper, dredged in potato starch, and then double fried - first at 160°C/320°F for 7 minutes and then at 180°C/350°F. A sweet soy glaze is made from soy sauce, mirin, sugar, sake and garlic. The fried wings are tossed in the glazed and topped with toasted white sesame seeds to serve.

    Авторское право:

    © All Rights Reserved
    Скачайте в формате PPTX, PDF, TXT или читайте онлайн в Scribd
    Отметить как неприемлемый контент
    из 2

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    TEBASAKI FRIED CHICKEN WINGS
    Servings: 2

    INGREDIENTS
    8 chicken wings
    Salt, to taste
    Pepper, to taste
    Potato starch, to dredge
    Frying oil, as needed

    Sweet Soy Glaze


    ½ cup (100 milliliters) soy sauce
    ¼ cup (50 milliliters) mirin
    ¼ cup (50 grams) sugar
    ¼ cup (50 milliliters) sake
    1 clove garlic, grated

    Garnish
    Toasted white sesame

    PREPARATION
    Heat that shit (oil) about 160˚C/320˚F.
    Salt and Pepper the chik wangs. Coat
    with potato starch.
    FRY 7 minutes niggah.
    !IMPORTANT! Crank that shit up to
    180˚C/350˚F.Double fry them bitches
    Drain them on paper towels. Set aside.
    Ching chong glaze time, combine
    ingredients. Reduce until thick. Toss in
    the wings.
    Sprinkle toasted white sesame.

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