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

Delicious, fresh and tasty.

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. These are tastier if you let them rest for a while rather than eating them right away.

Nagoya-style Sweet and Spicy "Chicken Bars" Tasty chicken wings coated in a thin layer of corn starch and then fried at two different temperatures for the ultimate crispy skin, then brushed with a delicious homemade sauce and sprinkled with a mixture of fine black and white pepper. These Yamachan Tebaski Nagoya Style Chicken Wings (名古屋手羽先) are totally addictive! 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 have Nagoya-style Sweet and Spicy "Chicken Bars" using 12 ingredients and 6 steps. Here is how you achieve that.

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

  1. It's of Chicken breast meat.
  2. It's of of each Salt and pepper.
  3. You need of Katakuriko.
  4. It's of White flour.
  5. You need of Grated garlic (if available).
  6. You need of Sauce ingredients:.
  7. Prepare of Soy sauce.
  8. Prepare of Mirin.
  9. You need of Sugar.
  10. Prepare of Sake.
  11. It's of Sesame seeds.
  12. It's 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. The a tmosphere of the restaurant is lighthearted. Coated in a sweet and spicy gochujang sauce, OB Bear's wings are deeply savory and have a very satisfying crunch to them. There are two kinds of styles for Japanese chicken wings, one is simply "the salt and spicy black pepper" seasoning, another is the "Nagoya style", which is coated with sweet soy sauce and sesame seeds. Place potato starch/cornflour in a large ziploc bag and toss the chicken in the bag.