Fried Japanese Garlic Chicken Wings - Tebasaki Age
The BEST Asian Low-Carb/Keto recipe for Fried Japanese Garlic Chicken Wings - Tebasaki Age. Enjoy this delicious fusion at only ~1g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 2 lbs Chicken Wings (around 18-20 pieces)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 2 Cups Neutral Oil for Frying (no taste)
- 2 Clove Garlic
- 1/2 Inch Ginger
- 1/2 Cup Japanese Sake
- 1/4 Cup Swerve/Monkfruit
- 1/4 Cup Soy Sauce
- 1/8 tsp Salt
- 5 Cloves Garlic
- 1 tbsp Neutral Oil
- 1/2 tsp Togarashi
- 2 Stalks Green Onions
Gather all the ingredients.
Finely mince 2 cloves of garlic and set into a stove top pot.
Slice ginger and add to the stove top pot.
Combine the rest of the sauce ingredients into the stove top pot - Japanese sake, Swerve/Monkfruit and salt. Bring to boil on medium heat and once boiling, reduce to and keep on simmer.
Place chicken onto a sanitary surface and sprinkle with salt and black pepper on both sides. Set aside.
Add enough oil to cover about 1/2 inch of pan of choice (we use a cast iron with good results). Heat oil up to 375F (if you don't have a thermometer, just wait until the oil starts to lightly smoke).
In the meantime, finely mince the optional remaining garlic cloves and add into a small fry pan. Add 1 tbsp of neutral oil and place on medium heat. Continue to cook until the garlic is fried and turns light brown (around 1-2 minutes). Once done, transfer to a holding bowl, sprinkle in togarashi, mix well and set aside.
Finely chop green onions and set aside.
Once the oil is ready, carefully add 1/2 of the chicken batch inside (around 10 pieces). Cook for 3 minutes and then rotate and cook the other side for another 3 minutes. Note - if you can comfortably fit all the chicken in 1 go, do so by all means.
Transfer to a cooling rack for 1 minute. If you do not have a cooling rack, place on a plate with a paper towel to soak up oil. After 1 minute, place the cooked wings back into the oil and cook for an additional 1 minute per side and transfer to holding plate. This process is called ‘refrying’ or ‘double-frying’, which is the trick to get something super crunchy. Repeat the frying process with the 2nd batch.
Once all the batches are cooked, take a piece of wing, dip it into the sauce and place onto a serving plate. After dipping all the wings, top with optional fried spicy garlic and green onion, enjoy immediately.