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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash 5 chicken wings, pat them completely dry, and place them in a bowl.
Watch out
Chicken wings must be thoroughly patted dry, otherwise the marinade will be diluted by water and fail to absorb properly.
Cut off damaged parts of the ginger, grate it to make 2 tsp of minced ginger; mince 1 clove of garlic.
Watch out
Damaged parts of the ginger must be trimmed off, otherwise off-flavors will blend into the sauce.
Wash hands thoroughly after handling raw chicken to prevent cross-contamination.
Add half of the minced ginger (1 tsp), all minced garlic (1 clove), 2 tsp sake, 1 tsp Japanese soy sauce, 0.5 tsp sesame oil, black pepper, and 0.25 tsp chili powder to the chicken wings, mix well, and marinate for half an hour.
Watch out
Marinade measurements must be precise and mixed thoroughly with the wings, otherwise some wings will lack flavor or be too salty.
Add 10g white sesame seeds to a pan, roast slowly over medium-low heat until they turn light yellow and fragrant, then remove and let cool.
local_fire_departmentMedium-low heatWatch out
Sesame seeds must be roasted on medium-low heat while continuously shaking the pan, otherwise they will easily burn and taste bitter.
In a small saucepan, add the remaining minced ginger (1 tsp), 10g sake, 10g Japanese soy sauce, 10g mirin, 10g water, 10g honey, and chili powder, cook until slightly thickened and remove.
local_fire_departmentMedium heatWatch out
Once honey is added, the sauce easily burns, so stir gently with a spatula and control the heat while cooking.
Pour the cooked sauce into a bowl, add half (5g) of the roasted white sesame seeds, and mix well.
Remove the marinated chicken wings, shake off leftover ginger and garlic bits, place in a clean bowl, pour in 30g flour, and gently toss until each wing is evenly coated with a thin layer of flour.
Watch out
Flour must form a thin, even coating
too much flour will make the texture heavy and prevent the sauce from clinging properly
Be careful of oil splatters when frying; gently place the wings into the hot oil with chopsticks to avoid burns.
Heat oil in a wok, add the flour-coated chicken wings, lower the heat and fry slowly until golden brown and crispy, then remove and drain on paper towels.
local_fire_departmentMedium-low heatWatch out
Turn down the heat after adding the wings to fry them thoroughly
high heat will burn the skin while the inside remains uncooked
Arrange the fried chicken wings on a plate, gently brush a layer of the prepared sauce onto the surface, and sprinkle the remaining white sesame seeds on top to finish.
Watch out
Brush the sauce only on the surface
if made too soggy, the wings will lose their crispy crust
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