Chinese Takeout Fried Chicken Wings

Serves 1
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Directions

  1. 1Place a little over 2 pounds of chicken wings in a bowl.
  2. 2Place a little over 2 pounds of chicken wings in a bowl.
  3. 3Place a little over 2 pounds of chicken wings in a bowl.
  4. 4Add 1 tablespoon of soy sauce to the chicken wings.
  5. 5Add 1 tablespoon of soy sauce to the chicken wings.
  6. 6Add 1 tablespoon of soy sauce to the chicken wings.
  7. 7Add 1 tablespoon of sherry cooking wine or Shaoxing wine.
  8. 8Add 1 tablespoon of sherry cooking wine or Shaoxing wine.
  9. 9Add 1 tablespoon of sherry cooking wine or Shaoxing wine.
  10. 10Add 1 teaspoon of salt.
  11. 11Add 1 teaspoon of salt.
  12. 12Add 1 teaspoon of salt.
  13. 13Add 1 teaspoon of white pepper.
  14. 14Add 1 teaspoon of white pepper.
  15. 15Add 1 teaspoon of white pepper.
  16. 16Add 1 teaspoon of garlic powder.
  17. 17Add 1 teaspoon of garlic powder.
  18. 18Add 1 teaspoon of garlic powder.
  19. 19Add 1 teaspoon of onion powder.
  20. 20Add 1 teaspoon of onion powder.
  21. 21Add 1 teaspoon of onion powder.
  22. 22Add about half a teaspoon of turmeric for color.
  23. 23Add about half a teaspoon of turmeric for color.
  24. 24Add about half a teaspoon of turmeric for color.
  25. 25Optionally, add half a teaspoon of Chinese five spice.
  26. 26Optionally, add half a teaspoon of Chinese five spice.
  27. 27Optionally, add half a teaspoon of Chinese five spice.
  28. 28Add one egg.
  29. 29Add one egg.
  30. 30Add one egg.
  31. 31Mix all the seasonings into the chicken really well.
  32. 32Mix all the seasonings into the chicken really well.
  33. 33Mix all the seasonings into the chicken really well.
  34. 34Marinate the chicken for at least 30 minutes; overnight is best.
  35. 35Marinate the chicken for at least 30 minutes; overnight is best.
  36. 36Marinate the chicken for at least 30 minutes; overnight is best.
  37. 37While the chicken marinates, prepare the batter by adding half a cup of corn starch to a bowl.
  38. 38While the chicken marinates, prepare the batter by adding half a cup of corn starch to a bowl.
  39. 39While the chicken marinates, prepare the batter by adding half a cup of corn starch to a bowl.
  40. 40Add 4 tablespoons (or a quarter cup) of flour to the corn starch.
  41. 41Add 4 tablespoons (or a quarter cup) of flour to the corn starch.
  42. 42Add 4 tablespoons (or a quarter cup) of flour to the corn starch.
  43. 43Add half a teaspoon of baking powder to the batter mixture.
  44. 44Add half a teaspoon of baking powder to the batter mixture.
  45. 45Add half a teaspoon of baking powder to the batter mixture.
  46. 46Add half a teaspoon of turmeric to the batter for color.
  47. 47Add half a teaspoon of turmeric to the batter for color.
  48. 48Add half a teaspoon of turmeric to the batter for color.
  49. 49Give everything in the batter a good mix.
  50. 50Give everything in the batter a good mix.
  51. 51Give everything in the batter a good mix.
  52. 52Coat the marinated chicken wings with the flour mixture.
  53. 53Coat the marinated chicken wings with the flour mixture.
  54. 54Coat the marinated chicken wings with the flour mixture.
  55. 55Set the coated wings on a plate.
  56. 56Set the coated wings on a plate.
  57. 57Set the coated wings on a plate.
  58. 58Let the coated wings sit for about 5-10 minutes before deep frying.
  59. 59Let the coated wings sit for about 5-10 minutes before deep frying.
  60. 60Let the coated wings sit for about 5-10 minutes before deep frying.
  61. 61Deep fry the chicken wings for about 10 minutes at 350°F (175°C).
  62. 62Deep fry the chicken wings for about 10 minutes at 350°F (175°C).
  63. 63Deep fry the chicken wings for about 10 minutes at 350°F (175°C).
  64. 64Flip the wings over after about 5 minutes during the first fry.
  65. 65Flip the wings over after about 5 minutes during the first fry.
  66. 66Flip the wings over after about 5 minutes during the first fry.
  67. 67After the initial 10 minutes, double fry the chicken wings to make them crispier.
  68. 68After the initial 10 minutes, double fry the chicken wings to make them crispier.
  69. 69After the initial 10 minutes, double fry the chicken wings to make them crispier.
  70. 70For Chinese takeout hot sauce, mix equal parts Sriracha and white vinegar.
  71. 71For Chinese takeout hot sauce, mix equal parts Sriracha and white vinegar.
  72. 72For Chinese takeout hot sauce, mix equal parts Sriracha and white vinegar.

Ingredients

  • 2 lbs chicken wings
  • 2 lbs chicken wings
  • 2 lbs chicken wings
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp sherry cooking wine or Shaoxing wine
  • 1 tbsp sherry cooking wine or Shaoxing wine
  • 1 tbsp sherry cooking wine or Shaoxing wine
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp turmeric
  • 0.5 tsp Chinese five spice (optional)
  • 0.5 tsp Chinese five spice (optional)
  • 0.5 tsp Chinese five spice (optional)
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.5 cup corn starch
  • 0.5 cup corn starch
  • 0.5 cup corn starch
  • 4 tbsp flour
  • 4 tbsp flour
  • 4 tbsp flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp turmeric for batter
  • 0.5 tsp turmeric for batter
  • 0.5 tsp turmeric for batter
  • 1 part Sriracha for hot sauce
  • 1 part Sriracha for hot sauce
  • 1 part Sriracha for hot sauce
  • 1 part white vinegar for hot sauce
  • 1 part white vinegar for hot sauce
  • 1 part white vinegar for hot sauce

Equipment

bowldeep fryerplate

Tips

  • Marinate chicken for at least 30 minutes, or best overnight for better flavor.
  • Baking powder in the batter gives extra crispiness.
  • Double frying makes the chicken wings crispier.