I'm giving this a try tomorrow. I was in Nagoya in 2018 for a business trip, and we went to Yamachan one evening. It was a great time; I can't wait to go back. I've tried a few other Japanese wing recipes, but none of them have recreated the Yamachan wings; this looks very promising. I think the double-frying, or raising the temperature is what I've been missing.
Hi Jason, I hope you enjoy the recipe! As one of the other viewers mentioned in the comments, using white pepper also helps create that Yamachan taste. I'm happy to hear you enjoyed Nagoya!
Thank you for this. I have found that white pepper after the sauce brings it very close to the Yamachan taste. I was also thinking about grinding the sesame seeds before putting them in the sauce.
Thank you for the comment! I forgot to mention in the video, but the pepper I used at the end is テーブルコショー which is extremely fine black and white blended pepper! Grinding the sesame seeds is also a good idea! :)
Weak flour is a type of wheat flour with a low gluten content, it's commonly used for cakes and is also known as cake flour or soft flour. Of course, you should be able to find it easily in any supermarket.
@@SudachiRecipes thanks for the clarification, Sudachi-San. I found it listed online. Your recipes are awesome and easy esp. for people living outside Japan,
Japanese Nagoya Yamachan fried chicken 🐔🐔🐔 wings, yummy 🤩🤩🤩❣️ I like, and Hong Kong Observatory weather forecaster Chong Sze Ning like to eat this too 😹😹😹
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INGREDIENTS:
Wings
- 8 chicken wings
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp cornstarch
- 1 tbsp cake flour
- cooking oil - for shallow-frying
- fine white pepper - for sprinkling
Sauce
- 1 clove garlic - grated
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- ½ tbsp honey
- ½ tbsp white sesame seeds
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I'm giving this a try tomorrow. I was in Nagoya in 2018 for a business trip, and we went to Yamachan one evening. It was a great time; I can't wait to go back. I've tried a few other Japanese wing recipes, but none of them have recreated the Yamachan wings; this looks very promising. I think the double-frying, or raising the temperature is what I've been missing.
Hi Jason, I hope you enjoy the recipe! As one of the other viewers mentioned in the comments, using white pepper also helps create that Yamachan taste. I'm happy to hear you enjoyed Nagoya!
Thank you for this. I have found that white pepper after the sauce brings it very close to the Yamachan taste. I was also thinking about grinding the sesame seeds before putting them in the sauce.
Thank you for the comment! I forgot to mention in the video, but the pepper I used at the end is テーブルコショー which is extremely fine black and white blended pepper!
Grinding the sesame seeds is also a good idea! :)
they look amazing dude. I will make them when I get the chance, thanks
Thanks man! Hope you enjoy the recipe
I miss Yamachans in Hachioji.
Is it weak flour or wheat flour? Can we get the weak flour outside Japan?
Weak flour is a type of wheat flour with a low gluten content, it's commonly used for cakes and is also known as cake flour or soft flour. Of course, you should be able to find it easily in any supermarket.
@@SudachiRecipes thanks for the clarification, Sudachi-San. I found it listed online. Your recipes are awesome and easy esp. for people living outside Japan,
That looks like a whole lot more than 1 tblsp of cornstarch and 1 tblsp of cake flour
Japanese Nagoya Yamachan fried chicken 🐔🐔🐔 wings, yummy 🤩🤩🤩❣️ I like, and Hong Kong Observatory weather forecaster Chong Sze Ning like to eat this too 😹😹😹