If there is one thing I love aside from pooh bear, boys, video games, friends, family, toy story, totoro and reading, it's a simple, quick and delicious recipe.
My youngest brother is bit of a chicken wings fanatic. Seeing how it's hard to find a variety of halal chicken wings in restaurants, my brother asked me to make spicy asian style chicken wings at home.
Sure, why not? In reality, I just wanted to eat something crispy and oily and he gave me a perfect excuse. Everyone kept praising me on what a good sister I am but really, I was only looking out for my own food cravings.
Me? Spoil my brothers? In their dreams. Muhahahaha. Praise and hunger satisfied? You know that's a good recipe.
This picture was taken the next day so I apologize for the crappy picture. You should go check out the website where I got the recipe, it looks a lot more appetizing. Anywhere, here is the recipe!
3 quarts vegetable oil for frying
1 1/2 cups cornstarch
3 1/2 pounds bone in chicken wings
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoon chilli powder (optional)
salt & pepper to taste
1 cup water
1 recipe for Sweet Soy & Garlic Sauce (recipe follows)
2 scallions sliced thin on a bias
1. Line 2 rimmed baking sheets with wire racks; set aside. Measure 2 inches of oil into a large Dutch oven or deep fryer and heat over medium high heat to 350 degrees.
2. Sift 1/2 cup of the cornstarch into a wide shallow dish. Set a large mesh strainer over a large bowl. Pat the chicken wings dry with paper towels and season with garlic powder, onion powder, chilli powder, salt and pepper. Working with several pieces of chicken at a time, coat all the chicken pieces thoroughly with the cornstarch, then transfer to the strainer and shake vigorously to remove all but a thin coating of cornstarch. Transfer the chicken to one of the wire racks.
3. Whisk the remaining cup of cornstarch, water, and 1 teaspoon salt together in a large bowl to form a smooth batter. When the oil is hot, finish coating the chicken by adding half of the chicken to the batter and turning to coat. Using tongs, remove the chicken from the batter, 1 piece at a time, allowing any excess batter to drip back back into the bowl. Add to the hot oil.
4. Fry the chicken, stirring to prevent the pieces from sticking together and adjusting the heat as necessary to maintain an oil temperature of 350 degrees, until the chicken begins to crisp, turns slightly golden. Continue cooking until the chicken turns a darker shade of golden brown to fully cook. Repeat with the remaining half of chicken by battering and frying.
5. Once fully cooked, transfer all the chicken to a large bowl, drizzle with the sauce and gently toss until evenly coated. Transfer the chicken to a serving platter, sprinkle with scallions and serve. You could also serve up the chicken once they're all fried and drizzle the sauce over as garnish instead of tossing completely to coat.
Sweet Soy-Garlic Sauce
1/2 cup sugar
1/4 cup soy sauce
1/4 cup water
3 garlic cloves, minced
1 tablespoon rice vinegar
1 teaspoon sriracha sauce
1. Combine all the above ingredients together in a small sauce pan over medium heat until syrupy. about 5 minutes. Let cool to room temperature before service. Alternately you can prepare this in a microwaveable bowl and microwave for about 5 minutes. Remove from the microwave and set aside to thicken.
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