Chinese Takeout-Style Fried Chicken Wings
ID: 658795b3...
These Chinese takeout-style fried chicken wings are incredibly crispy on the outside and wonderfully juicy on the inside. By utilizing a double-frying method with a light coating of cornstarch and flour, you get the perfect crunch that rivals your favorite local takeout joint.
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🍳 요리 흐름
Combine chicken wings with liquid seasonings, spices, and an egg in a bowl. → Stir in cornstarch and flour to create a light batter, then marinate for a few hours or overnight. → Deep-fry the wings in batches at 325°F (160°C) for 5 minutes. → Remove the wings, let them rest for 5-10 minutes, and clear stray bits from the oil. → Reheat the oil to 325°F (160°C) and fry the wings again for 3 minutes until golden and extra crispy.
조리 단계
간단한 조리 순서
Combine chicken wings with liquid seasonings, spices, and an egg in a bowl. → Stir in cornstarch and flour to create a light batter, then marinate for a few hours or overnight. → Deep-fry the wings in batches at 325°F (160°C) for 5 minutes. → Remove the wings, let them rest for 5-10 minutes, and clear stray bits from the oil. → Reheat the oil to 325°F (160°C) and fry the wings again for 3 minutes until golden and extra crispy.
소개
These Chinese takeout-style fried chicken wings are incredibly crispy on the outside and wonderfully juicy on the inside. By utilizing a double-frying method with a light coating of cornstarch and flour, you get the perfect crunch that rivals your favorite local takeout joint.
단계 1
In a large bowl with the chicken wings, add the Shaoxing wine, soy sauce, garlic powder, salt, sugar, white pepper, sesame oil, black pepper, and crack in one whole egg.
단계 2
Thoroughly mix all the ingredients by hand, breaking up the egg to ensure every wing is evenly seasoned.
단계 3
Add the cornstarch and all-purpose flour to the seasoned wings. Mix again until a very thin, light batter coats the wings. Cover and marinate in the refrigerator for at least a few hours, or ideally overnight.
단계 4
Remove the wings from the refrigerator and let them come up in temperature slightly. Stir the wings well to redistribute any settled liquid at the bottom of the bowl.
단계 5
Heat frying oil in a wok or deep pot to 325°F - 335°F (160°C - 168°C). Gently lower the wings into the hot oil in batches and fry for 5 minutes, turning them over halfway through.
재료 목록
중요 사항
Double frying with a rest period in between is crucial for achieving a super crispy exterior while keeping the meat juicy.
Adding cornstarch provides the crunch, while the flour provides the body for the light coating.
Clean the oil with a fine sieve between frying rounds to keep the oil fresh and prevent burnt batter flavor.
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