Chinese Take-out Fried Chicken Wings

2h 10m
Serves 1
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Directions

  1. 1Place 10 whole wings into a bowl.
  2. 2Add 2 teaspoons of salt to the wings.
  3. 3Add 1 tablespoon of all-purpose flour to the wings.
  4. 4Add 1 tablespoon of cornstarch to the wings.
  5. 5Add half a teaspoon of white pepper to the wings.
  6. 6Add 2 teaspoons of garlic powder to the wings.
  7. 7Add half a teaspoon of ground ginger to the wings.
  8. 8Add 1 teaspoon of MSG (or Accent) to the wings.
  9. 9Add 1 teaspoon of sugar to the wings.
  10. 10Add 1 tablespoon of soy sauce to the wings.
  11. 11Add 1 tablespoon of Shao Hsing (rice cooking wine) to the wings.
  12. 12Add a few drops of sesame oil to the wings.
  13. 13Add one egg to the mixture.
  14. 14Add 1/4 teaspoon of black pepper to the mixture.
  15. 15Mix all the ingredients well until combined.
  16. 16Cover the bowl and set aside at room temperature for 2 hours.
  17. 17After marinating, give the wings another mix.
  18. 18Add about one-third cup of all-purpose flour to the marinated wings.
  19. 19Mix the flour into the wings until they have a sticky feel, adding more or less flour as needed.
  20. 20Deep fry half of the wings at a time in oil preheated to 350-360°F for the first round, for about 5-6 minutes.
  21. 21Remove the half-fried wings from the oil and let the oil come back up to temperature.
  22. 22Return the wings to the hot oil for a second fry of 5-6 minutes until golden and crispy.
  23. 23Once crispy, remove the fried chicken wings from the oil.
  24. 24Serve the Chinese Take-out Fried Chicken Wings on a wooden board lined with paper.

Ingredients

  • 10 whole wings
  • 2 tsp salt
  • 1 tbs all purpose flour
  • 1 tbs corn starch
  • 0.5 tsp white pepper
  • 2 tsp garlic powder
  • 0.5 tsp ground ginger
  • 1 tsp Accent (MSG)
  • 1 tsp sugar
  • 1 tbs soy sauce
  • 1 tbs Shao Hsing (rice cooking wine)
  • 1 egg
  • 0.25 tsp black pepper
  • 2 drops sesame oil
  • 0.33 cup all-purpose flour (for coating)
  • vegetable oil

Equipment

bowltongspotcutting boardfrying thermometer

Tips

  • The chicken should have a sticky feel after mixing with the flour.
  • The chicken is double-fried for extra crispiness.
  • Adjust flour amount based on desired stickiness.
  • Make sure the oil temperature is between 350-360°F for both frying rounds to get crispy chicken without being too salty.
  • It tastes better than Chinese takeout, so give it a try!

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