To attain a crispy crust on his Japanese fried hen, Sylvan Mishima Brackett, chef-owner of the San Francisco izakaya Rintaro, makes use of potato starch. As soon as the wings are out of the fryer, he coats them in a sweet-salty soy-and-mirin sauce and provides sansho, the Japanese equal of Sichuan pepper, for kick, and a squeeze of lemon juice for stability.
Featured in “Inside Chef Sylvan Mishima Brackett’s Curated Kitchen” by Daniel Duane.
Yield: 4–6
- 4 lb. hen wings, separated on the joint, wing ideas eliminated
- 1 cup plus 2 Tbsp. mirin
- 1 cup plus 2 Tbsp. sake
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. sugar
- 1 Tbsp. kosher salt
- 10 garlic cloves, finely chopped
- One 6-in. piece contemporary ginger, peeled and finely chopped
- 1 cup soy sauce
- <sup>1</sup>⁄<sub>2</sub> cup turbinado sugar
- <sup>3</sup>⁄<sub>4</sub> cup potato starch
- Canola oil, for frying
- Floor sansho powder, for sprinkling
- Lemon wedges, for serving
Directions
- In a big bowl, toss collectively the wings, 2 tablespoons of mirin, 2 tablespoons of sake, the sesame oil, sugar, salt, garlic, and ginger. Cowl and refrigerate for 4 hours.
- To a medium pot over medium warmth, add the soy sauce, turbinado sugar, and the remaining mirin and sake, and cook dinner till lowered by half, about 1 hour. Switch the sauce to a big bowl and canopy with plastic wrap; maintain heat.
- Into a big pot fitted with a deep-fry thermometer, pour the oil to a depth of two inches. Flip the warmth to medium, and when the temperature reads 320°F, toss the wings with potato starch, shaking off the surplus, and fry in batches till crisp, about 4 minutes. Switch to paper towels to empty. Toss the wings with the reserved sauce, switch to a platter, and sprinkle with sansho. Serve with lemon wedges.
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