Recipe: Delicious Nagoya-style Sweet and Spicy "Chicken Bars"

Nagoya-style Sweet and Spicy "Chicken Bars". Great recipe for Nagoya-style Sweet and Spicy "Chicken Bars". I thought I could eat a lot if I used inexpensive boneless breast meat, so I came up with this recipe. Chicken breast gets tough if you overcook them, so it's best to fry them quickly over high heat.

Yamachan's tebasaki is a lot more peppery and spicy, whereas Furaibou's are fairly sweet I'd say. As for the style, Yamachan uses whole chicken wings, on the other hand, Furaibo only uses middle part of the wings, hence they're smaller in size. Tebasaki (手羽先) literally translates to "wingtips" and refers to the cut of chicken as well as a specific dish that's made with them. You can cook Nagoya-style Sweet and Spicy "Chicken Bars" using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Nagoya-style Sweet and Spicy "Chicken Bars"

1. Prepare 600 grams of Chicken breast meat.
2. You need 1 pinch of of each Salt and pepper.
3. You need 1 tbsp of Katakuriko.
4. It's 1 tbsp of White flour.
5. Prepare 1 of Grated garlic (if available).
6. You need of Sauce ingredients:.
7. You need 3 tbsp of Soy sauce.
8. Prepare 3 tbsp of Mirin.
9. You need 3 tsp of Sugar.
10. You need 1 tbsp of Sake.
11. You need 1 of Sesame seeds.
12. Prepare 1 of for frying Oil.

The dish hails from Nagoya and is made by glazing crisp fried wings in a sweet and savory sauce. Nagoya-style chicken wings (tebasaki) are salty-sweet, spicy and pair very well with beer. You can find restaurants serving this snack throughout Japan, especially in Tokyo, but you must try the authentic taste in Nagoya. These wings are fried without batter, resulting in a light taste.

Nagoya-style Sweet and Spicy "Chicken Bars" instructions

1. Remove the skin and any fat from the breast meat, and cut into 1.5 cm wide strips..
2. Add the salt, pepper and garlic to the chicken and lightly rub in. Coat with a mixture of katakuriko and flour..
3. Heat about a 1 cm diameter of oil in a frying pan. Fry the chicken over high heat until crispy. Drain away the excess oil on a rack..
4. Wipe the oil from the pan and add the sauce ingredients. Simmer for about 2 minutes..
5. Add the chicken from Step 3 and coat in the sauce for about a minute. Sprinkle plenty of sesame seeds, and it's done..
6. Add red chili peppers or gochujang Korean hot pepper paste to the sauce if you like..

The meat becomes plump and juicy by double-frying. Nagoya Style Sweet Spicy Chicken Wings. Charcoaled Duck Breast Fillet, Served w/Ginger Apple Dipping Sauce. The a tmosphere of the restaurant is lighthearted. The fried chicken at Komodo takes on a Korean twist with chili glaze and sweet truffle honey.