Chinese-American General Tso’s Chicken Wings

Chinese-American General Tso’s Chicken Wings

Recipe by Maria VergaraCourse: Appetizers

Ingredients

  • Marinade
  • 6 tablespoons cornstarch

  • 2 egg whites

  • 1/2 teaspoon baking soda

  • 1/4 cup soy sauce

  • 1/4 cup vodka

  • 1/4 cup Shaoxing wine (or dry sherry)

  • 2 1/2 pounds chicken wings, broken into flats and drumettes (save the tips for stock or discard)

  • Coating
  • 1 cup cornstarch

  • 1 cup all-purpose flour

  • 1 teaspoon kosher salt

  • 1 teaspoon baking powder

  • Sauce
  • 6 tablespoons soy sauce

  • 2 teaspoon sesame seed oil

  • 1 tablespoon cornstarch

  • 1 tablespoon olive oil

  • 1 tablespoon fresh ginger, minced

  • 1/2 cup chicken stock

  • 1 teaspoon dried chili flakes

  • 12 dried chili pepper (Arbol or Thai)

  • 1 tablespoon scallions, chopped

  • 1/4 cup Shaoxing wine (or dry sherry)

  • 1/4 cup Chinese rice vinegar

  • 1 tablespoon garlic, minced

  • 1/4 cup white granulated sugar

  • Vegetable Oil for Frying
  • 1 teaspoon sesame seeds, to garnish

  • 1 tablespoon chopped scallion, to garnish

Directions

  • In a medium bowl, add the egg whites, soy sauce, wine or sherry and vodka. Beat until combined. In a separate small bowl, pour about 1/3 cup of the liquid, set aside. To the large amount, add the baking soda and cornstarch. Stir to mix in.
  • In large bowl, place the chicken wings and pour marinade over it. Toss the wings with a large spatula or wooden spoon until coated. Cover with plastic wrap, set aside.
  • Make the coating, in a large bowl, place the dry ingredients together and stir them vigorously with a balloon whisk. Drizzle the 1/3 cup reserve marinade liquid over the dry ingredients. Toss together with a fork until clump up into small bits.
  • Make the sauce, in a small bowl, combine the soy sauce, wine or sherry, chicken stock, sugar, sesame oil and cornstarch together. Stir to dissolve the sugar and starch. Set aside.
  • In a larger sauté, heat the olive. Add the garlic, ginger, scallion, chile flakes and whole dried chilies. Cook over medium high heat, until softened and smell fragrant. Whisk the liquid and pour into the pan with the garlic and ginger. Cook until the sauce boil and thickens, about 2 minutes. Set aside.
  • In a large Dutch oven, heat the oil to 350ºF. When hot, take one piece of chicken wing out of the marinade and dip it in the coating on all sides. Repeat with the remain wing pieces until you have enough to fry. Gently lower the coated chicken into the oil and adjust the heat at 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 golden brown. Transfer to a paper towel lined plate. Repeat with the remaining chicken.
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