Mr. RUPESH MOHANTY (BCTCA 6th SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated him as the ‘Chef of the Day’.
Ingredients
For Wings Marination
- 800gms Chicken wings
- 6 gms Ground black pepper
- 3 gms Salt
- 75 gms Sugar
- 35 ml Soy sauce
- 100 ml Sake
- 5 ml Ginger juice (grate the ginger and squeeze out juice)
- 12 gms Garlic (~1 medium clove, grated)
- 12 ml Balsamic vinegar (or balsamic vinegar)
- 10 gms Potato starch
- 1 lit Vegetable oil (for frying)
- 12 gms Toasted sesame seeds
Method
- Put the chicken wings in a single layer on a tray and sprinkle with half of the salt and pepper. Add chopped garlic and ginger juice to it.
- Toss the chicken to coat evenly refrigerate while you prepare the other ingredients.
- Make the glaze by putting the sugar, soy sauce, sake, ginger juice, and garlic in a shallow pan. Heat over medium-high heat until the glaze starts to thicken. Add the vinegar, and then transfer to a large bowl and allow the glaze to cool.
- Add about 2-inches of vegetable oil to a heavy-bottomed pot and heat to 320 degrees F (160C).
- Take the chicken out of the fridge and use paper towels to remove as much moisture from the surface of the chicken as possible. Sprinkle on the potato starch and toss the wings to evenly coat each piece with a thin layer of starch.
- Fry the chicken wings for 10 minutes in batches. Transfer to a plate and continue frying the rest of the wings. Increase the heat of the oil to 375 degrees F (190C). Fry the chicken in smaller batches for about 2-3 minutes.
- Transfer the wings directly to the bowl of glaze and quickly toss to coat.
- Sprinkle on some toasted sesame seeds and black pepper to taste and toss again. Transfer the Tebasaki to the platter and serve.