Chicken Wings: The Chinese Restaurant Way! (椒鹽雞翼)

Por Made With Lau · 45 min

Ingredientes

Modo de preparo

1. Optionally rinse the wings in clean water, scrub off debris, then pat very dry.
2. Cut two slashes across the back of each flat, and make two jabs into the thickest part of each drumette, on opposite sides.
3. Mix sugar, white pepper, light soy sauce, oyster sauce, cooking wine and dark soy sauce in a bowl, add the wings and toss well. Massage in, then set aside to marinate.
4. Chop the green onions, shallots, garlic, red chilli and mini sweet peppers into small pieces. Mix the garlic salt, 0.5 tsp salt and white pepper in a small bowl.
5. Mix the cornstarch and flour 1:1 on a large plate. Coat each wing thoroughly, then squeeze firmly with a dry hand to help the coating stick.
6. Heat oil in a deep pot to 300°F, enough to cover the wings. Gently lower in the drumettes and cook about 5 minutes, until golden and floating. Lower heat to medium to hold about 300°F and turn the pieces as they cook.
7. Remove the drumettes, then fry the flats for about 2 minutes until cooked through.
8. Raise the oil to 350°F. Return the drumettes, wait 30 seconds, add the flats, then fry 30 more seconds. Remove the drumettes after about 1 minute in total, then remove the flats once golden brown.
9. Heat a wok over medium heat with a little of the frying oil. Stir-fry the garlic and shallots for 10–15 seconds.
10. Add half the green onion and the chilli, stir-fry 30–40 seconds until aromatic. Add the sweet peppers and stir-fry 30–40 seconds more.
11. Add the double-fried wings and stir-fry about 20–30 seconds, tossing well to mix. Sprinkle in the seasoning mix while stirring until evenly coated, then turn off the heat.
12. Serve garnished with the remaining green onion.

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