Description
Ingredients
Scale
- 2 lb single chicken wings
- 1 cupshaoxing wine, Chinese cooking wine or dry sherry
- 1 tbsp grated ginger
- 1 tbsp grated garlic, approximately 3 large garlic cloves
- 1/2 tsp salt and black pepper plus more for later
- 1 cup potato starch or corn starch
- frying oil
- 1/4 of onion
- 3 large cloves garlic
- 1 of each red and green chili
- 2 green onions
- 1/2 tbsp unsalted butter
- 1/8 tsp chicken powder, optional
Instructions
- Combine chicken wings, shaoxing wine, grated ginger, garlic, salt and pepper in a large mixing bowl. 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 the starch, shake of the excess starch. - 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, 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.
- Place on a serving place, sprinkle extra salt and pepper as you like!
Serve immediately. Enjoy!
- Cook Time: 32 mins
