Spicy Teriyaki Chicken Wings
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Chicken Marinated | |||
1 | Chicken Wing | 250 | 14 |
2 | Water | 200 | 11,4 |
3 | Whole White Pepper | 2 | 0,1 |
4 | Whole Black Pepper | 2 | 0,1 |
5 | AJINOMOTO® Chicken Powder | 8,8 | 0,5 |
6 | Garlic | 10 | 0,6 |
| Coating Flour | |||
1 | Medium Protein Flour | 100 | 5,7 |
2 | Low Protein Flour | 25 | 1,4 |
3 | Baking Powder | 3,75 | 0,2 |
| Spicy Teriyaki | |||
1 | Garlic (chop) | 5 | 0,3 |
2 | Ginger (grated) | 2,5 | 0,1 |
3 | Spicy Sweet Soy Sauce | 12,5 | 0,7 |
4 | Honey | 5 | 0,3 |
5 | SAORI® Teriyaki | 25 | 1,4 |
6 | Water | 100 | 5,7 |
| Garnish | |||
1 | Leek (slice) | 3 | 0,2 |
2 | Sesame Seed (roast) | 1 | 0,1 |
| Additional Ingredients | |||
1 | Oil (for 3 times frying) | 1000 | 57,0 |
- Marinate Chicken with water, Whole white pepper, whole black pepper, AJINOMOTO® Chicken Extract Powder Seasoning and garlic within 4 hour ( or 1 night for perfect marinating)
- After Marinated, clean chicken wing from the spices, strain marinated water and set aside
- Mix medium protein flour, low protein flour, and baking powder. Mix well
- Coating Chicken wing with Coating Flour and put it in to the marinated water and coating flour again.
- Deep fry for 8 minute with temperature of 170 ⁰C and set aside.
- Heat the water and put garlic, ginger, spicy sweet soy sauce, honey and Saori® Teriyaki, mix well and simmer within 10 - 15 minute.
- Put the Fried Chicken Wing to the thickness Spicy teriyaki and mix well until the chicken perfectly coated.