Pairs well with Chinese Takeout Style Fried Chicken Wings
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Chinese Takeout Style Fried Chicken Wings
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Crispy and flavorful Chinese takeout style chicken wings made at home with a double-fry technique for extra crispiness. Perfect for those who love the classic takeout wings but want to save money and control ingredients.
00:30:00 total
Serves 4
medium
Snack
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Ingredients
- chicken wings - 3 lbs (flats and drums, washed and drained)
- black pepper - watch the video to see (to taste)
- white pepper - watch the video to see (to taste)
- garlic powder - watch the video to see (to taste)
- sugar - watch the video to see (to balance flavor)
- soy sauce - watch the video to see (for marinade)
- Shaoxing wine - watch the video to see (Chinese cooking wine for marinade)
- sesame oil - watch the video to see (for marinade)
- egg - 1 large (to bind coating)
- corn starch - watch the video to see (for coating)
- all-purpose flour - watch the video to see (for coating)
- vegetable oil - 7 cups (for deep frying, about 7 cups)
- salt - to taste (optional, for sprinkling after frying)
Instructions
- Prepare the Wings: Wash the chicken wings thoroughly and drain them dry. Remove any remaining feathers.
- Make the Marinade: Mix black pepper, white pepper, garlic powder, sugar, soy sauce, Shaoxing wine, and sesame oil in a bowl.
- Marinate Wings: Add the chicken wings to the marinade and mix well. Add one egg, corn starch, and all-purpose flour to coat the wings evenly. Toss well and let marinate for 2 hours at room temperature.
- Heat Oil: Heat about 7 cups of vegetable oil in a wok or deep frying pan to 325°F (163°C).
- First Fry: Fry the wings in batches, avoiding overcrowding, for about 8 minutes until they start to take on some color. Shake occasionally to prevent sticking.
- Drain Wings: Remove wings from oil and place on a wire rack over a cookie sheet to drain excess oil. Avoid paper towels to keep wings crispy.
- Increase Oil Temperature: Raise oil temperature to 350°F (177°C) for the second fry.
- Second Fry: Return wings to hot oil for 3-4 minutes to achieve a golden, crispy exterior. Wings are fully cooked at this point.
- Final Drain and Serve: Remove wings and place back on the wire rack to drain. Optionally sprinkle with salt. Allow to cool slightly before serving.
