Heihei Moa “Wings”


  • 2 c Water
  • ¼ c Sake or Mirin
  • 1 T Sugar
  • 1 T Salt
  • 2 ea. Garlic Cloves, zested
  • 1 ea. Small Knob Peeled Ginger, zested
  • 2 lbs. Chicken Thighs, cut into rectangular thick strips, about 2 to 3 inches
  • ¾ c Rendered Pork Fat or Unsalted Butter
  • ½ c Soy Sauce
  • 1 T Sugar
  • 2 c Panko
  • Neutral Oil, as needed for frying
  • Green Onion, chopped, as needed
  • Cilantro, chopped as needed
  • Toasted Sesame Seeds


Combine water, mirin, sugar, salt, garlic and ginger with the chicken, and allow to brine for at least a few hours. Meanwhile, heat soy with fat/butter and sugar, and simmer until syrupy.

Drain chicken and dredge with panko, ensuring pieces are well coated, and fry in 350°F oil until cooked and crispy. Toss with pork fat soy.

Serve as or on steamed rice, garnished with green onion, cilantro and sesame seeds. Makes 6 to 8 servings.

Salty Cargo, Austin, Texas  from Food Fanatics® Magazine