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Ailes de poulet frites à la sauce teriyaki et nanami togarashi
Des ailes de poulet croustillantes, enrobées d'une sauce teriyaki maison légèrement sucrée et relevées d'un mélange d'épices japonaises nanami togarashi, parsemées de graines de sésame grillées. Une petite escapade gustative au Japon, simple et rapide à réaliser.
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Cost Breakdown
Critical Success Points
- • Faire la sauce teriyaki
- • Chauffer l'huile à la bonne température
- • Frire les ailes jusqu'à dorure uniforme
Safety Warnings
- • Manipuler l'huile chaude avec précaution ; porter des gants de cuisine ou utiliser une pince longue.
- • Ne jamais laisser l'huile sans surveillance pendant la friture.
- • Utiliser un thermomètre pour garantir la température de 100 °C.
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