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30minutes
Make a cut on the front side of the chicken wings and put a knife on the back side between the bone and the meat.
Sprinkle with salt and pepper and let it blend in.
Put (A) in a frying pan and simmer until thickened.
Prepare another frying pan, pour the vegetable oil up to about 1 cm from the bottom of the pan, and warm it.
Sprinkle potato starch on the chicken wings of 1 and put in warm oil and fry the whole fragrantly.
Put it in a vat and drain the oil.
2のタレに少量の水を加え温める。
3の揚げた手羽先を入れ、全体にタレを絡める。
皿に盛りタレをかけ、ゴマを散らし、ホワイトペッパーをふる。
・ By making a cut on the surface of the chicken wings, it prevents the chicken from bursting when frying.
・ When checking the concentration of boiled sauce, turn off the heat before checking.
・ If you sprinkle a lot of potato starch, it will be savory.
・ Pepper powder can be used as a substitute for white pepper.
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