Steps

1. Finely cut 40g bacon with scissors.
   🕒 03:37
2. Heat MSG(Ajinomoto) Double Half (oil) to taste in a frying pan and stir-fry the cut bacon over medium heat until crispy.
   🕒 03:52
3. Add 2 tsp soy sauce, 1 and 1/2 tsp Mirin (Sweet Rice Wine), and 3 dashes MSG(Ajinomoto) (MSG) to the fried bacon, mix, then add 200g cooked rice and stir-fry together. Sprinkle with black pepper to taste if desired.
   🕒 05:20
4. Bend the joints of 16 chicken wings backward until they pop, making a 'gokki' sound.
   🕒 06:57
5. Cut the joint where the two bones meet at the base of the separated chicken wing using kitchen shears, then twist and pull out the two bones. 【Tip!】 It's easier if you peel the meat away from the bones as you go. Using fish bone tweezers makes it even simpler.
   🕒 07:15
6. Put the removed chicken wing bones into a pot with 500-600cc water and simmer to make a soup. Crushing the bones will help extract more flavor.
   🕒 10:31
7. Generously sprinkle seasoned salt and pepper to taste over the boneless chicken wings and rub it in thoroughly so the flavor penetrates to the inside. 【Tip!】 Seasoning the inside significantly enhances the umami.
   🕒 10:44
8. Add 3 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), 1 tsp sugar, and 5 dashes MSG(Ajinomoto) (MSG) to a frying pan and heat over medium heat.
   🕒 12:59
9. Simmer the sauce until it slightly thickens. Check the consistency; it should be similar to unagi sauce. Once achieved, turn off the heat. 【Tip!】 The viscosity will increase over time, so if it becomes too thick, add a small amount of water and reheat.
   🕒 14:19
10. Lightly coat the seasoned chicken wings with potato starch to taste, shaking off any excess. 【Tip!】 Since chicken wings are covered with skin, a thin layer of potato starch is sufficient.
    🕒 15:53
11. Pour a generous amount of MSG(Ajinomoto) Double Half (oil) to cover the bottom of the pan by 1cm into a pot and heat the oil to about 170℃ over medium heat.
    🕒 17:34
12. Once the oil is hot, add the chicken wings skin-side down and fry until golden brown. 【Tip!】 Since the bones have been removed, they cook through quickly, reducing frying time. Using MSG(Ajinomoto) Double Half (oil) minimizes oil splatter, allowing you to fry with confidence.
    🕒 18:15
13. Remove the fried chicken wings to a tray, drain the oil, and let them finish cooking with residual heat.
    🕒 22:02
14. Place half of the fried chicken wings into the prepared sauce and coat them thoroughly.
    🕒 23:00
15. Arrange the salt-flavored and sauce-flavored Tebasaki Karaage on a plate, garnish with lemon to taste. Sprinkle with pepper to taste if desired.
    🕒 23:35