2 lb single chicken wings 1 cup shaoxing wine, Chinese cooking wine or dry sherry 1 tbsp grated ginger 1 tbsp grated garlic, approximately 3 large garlic cloves ½ tsp salt and black pepper plus more for later 1 cup potato starch or corn starch frying oil ¼ of onion 3 large cloves garlic 1 of each red and green chili 2 green onions ½ tbsp unsalted butter ⅛ tsp chicken powder, optional
extra method for end seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon sugar
Optional chinese 5 spice 2 tablespoon of viet fish sauce
Method Now, grate ginger and garlic into the chicken and add salt and pepper.
Cover and marinate for 20 mins to over night in a refrigerator.
Preheat a large pot of frying oil to 350°F
Coat the marinated wings evenly with potato starch, shake of the excess starch.
Potato starch is more crispier than cornstarch, that’s why I prefer to use potato starch for deep frying, but if you have only cornstarch, that works too.
Carefully drop the wings in the preheated oil, do 2 or 3 batches to not to crowd the pot. If you crowd the pot too much, the oil temperature will drop too fast too much, so the wings won’t turn out as crispy as it should be. Fry the wings in or 12 to 15 minutes, depending on the size of the chicken wings.
When the chicken is done cooking, they will float on top of the oil, so you know when they are fully cooked. Remove from oil and place on a cooling rack. Repeat with remaining wings.
Meanwhile chicken is frying, slice onion, garlic, chilies and green onions.
Heat a large skillet or a wok over high heat and add butter. When butter is melted and foamy, add garlic, onion, chilies and green onions. Stir fry quickly, about 30 to 45 seconds.
Add chicken powder and 1/2 tsp of each salt and pepper.
Stir fry to mix everything then add in chicken wings. Toss chicken wings and veggies all together, until they are well combined, about 1 to 2 minutes.
extra optional add in the extra seasoning of salt, pepper, sugar, 5 spice or viet fish sauce for extra flavour and mix/toss through
1 comment
Serves: 4
Ingredients
2 lb single chicken wings
1 cup shaoxing wine, Chinese cooking wine or dry sherry
1 tbsp grated ginger
1 tbsp grated garlic, approximately 3 large garlic cloves
½ tsp salt and black pepper plus more for later
1 cup potato starch or corn starch
frying oil
¼ of onion
3 large cloves garlic
1 of each red and green chili
2 green onions
½ tbsp unsalted butter
⅛ tsp chicken powder, optional
extra method for end seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
Optional chinese 5 spice
2 tablespoon of viet fish sauce
Method
Now, grate ginger and garlic into the chicken and add salt and pepper.
Cover and marinate for 20 mins to over night in a refrigerator.
Preheat a large pot of frying oil to 350°F
Coat the marinated wings evenly with potato starch, shake of the excess starch.
Potato starch is more crispier than cornstarch, that’s why I prefer to use potato starch for deep frying, but if you have only cornstarch, that works too.
Carefully drop the wings in the preheated oil, do 2 or 3 batches to not to crowd the pot. If you crowd the pot too much, the oil temperature will drop too fast too much, so the wings won’t turn out as crispy as it should be. Fry the wings in or 12 to 15 minutes, depending on the size of the chicken wings.
When the chicken is done cooking, they will float on top of the oil, so you know when they are fully cooked. Remove from oil and place on a cooling rack. Repeat with remaining wings.
Meanwhile chicken is frying, slice onion, garlic, chilies and green onions.
Heat a large skillet or a wok over high heat and add butter. When butter is melted and foamy, add garlic, onion, chilies and green onions. Stir fry quickly, about 30 to 45 seconds.
Add chicken powder and 1/2 tsp of each salt and pepper.
Stir fry to mix everything then add in chicken wings. Toss chicken wings and veggies all together, until they are well combined, about 1 to 2 minutes.
extra optional
add in the extra seasoning of salt, pepper, sugar, 5 spice or viet fish sauce for extra flavour and mix/toss through