INGREDIENTS:
Marinade
- 2 egg whites
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup vodka
- 1/2 teaspoon baking soda
- 6 tablespoons cornstarch
- 2 1/2 pounds chicken wings, broken into flats and drumettes (save the tips for stock or discard)
Coating
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Sauce
- 6 tablespoons soy sauce
- 1/4 cup Shaoxing wine (or dry sherry)
- 1/4 cup Chinese rice vinegar
- 1/2 cup chicken stock
- 1/4 cup white granulated sugar
- 2 teaspoon sesame seed oil
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon chopped scallions
- 1 teaspoon dried chili flakes
- 12 dried chili pepper (Arbol or Thai)
vegetable oil for frying
- 1 teaspoon sesame seeds for garnish
- 1 tablespoon chopped scallion for garnish
- Add the egg whites, soy sauce, wine or sherry and vodka in a medium bowl and beat until combined. Pour about 1/3 cup of the liquid out into a separate small bowl and set aside. To the large amount, add the baking soda and cornstarch. Stir to mix in.
- Place the chicken wings in large bowl and pour the larger amount of cornstarch marinade over it. Toss the wings with a large spatula or wooden spoon until coated then cover with plastic wrap and set aside.
- Make the coating by placing the dry ingredients together in a large bowl and stirring them vigorously with a balloon whisk. Drizzle the 1/3 cup reserve marinade liquid over the dry ingredients and toss together with a fork until some of the coatings start to clump up a bit into small bits.
- Make the sauce by combining the soy sauce, wine or sherry, chicken stock, sugar, sesame oil and cornstarch together in a small bowl or glass measuring cup. Stir to dissolve the sugar and starch. Set aside.
- Heat the olive oil in a large sauté pan and add the garlic, ginger, scallion, chile flakes and whole dried chilies. Cook over medium high heat until the garlic and ginger have softened and smell fragrant. Whisk the liquid to stir up any starch that settled to the bottom and pour into the pan with the garlic and ginger. Cook until the sauce comes to a boil and thickens in the pan, about 2 minutes. Set aside.
- Pour the oil for frying into a large Dutch oven or work until it’s about 1-inch deep. Bring the oil to 350ºF. Once the heat is reached, take one piece of chicken wing out of the marinade and dip it in the coating, making sure to coat the wing on all sides. Repeat with a few more of the wing pieces until you have enough to fry without crowding the pan you are using. Gently lower the coated chicken into the oil (don’t drop it in, it’ll splatter the oil!) and adjust the heat so it stays at about 350ºF. Flip the wing every now and then and move the pieces around with tongs to make sure they evenly cook for about 4 or 5 minutes or until they look golden brown and the chicken is cooked through. Transfer to a paper towel lined plate. Repeat with the remaining chicken.
- Once the chicken is done frying, heat the sauce up again (it might have cooled a bit and gelled) and add the fried chicken wings to the pan. Toss and coat the chicken wings completely then move to a serving platter. Sprinkle with sesame seeds and chopped scallions and serve immediately.
Source: Eat The Love
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