Keto Fried Japanese Garlic Chicken Wings Tebaksaki Age LowCarbingAsian Cover

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.
Course Main Course
Cuisine Japanese
Keyword ketoasianchickenwing, ketofriedchickenwings, ketojapanesefriedchickenwings, lowcarbasianchickenwing, lowcarbfriedchickenwings, lowcarbjapanesefriedchickenwings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2



  • 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.