FRIED CHICKEN WINGS FROM A CHINESE TAKEOUT
So, fried chicken wings from Chinese delivery are the same as those from a local fast food joint, right?
Wrong. This recipe for fried chicken wings is unique.
This deep-fried chicken wings recipe is in his head and he could cook them in his sleep if he had to.
Because they were pre-fried in the morning and reheated as needed, the mountains of food would melt away during the lunch, dinner, and late-night rush hours like a glacier in a storm. We used to cook some up at the end of the night and serve them with our dinner once a week. They were always a favorite, regardless of the occasion.
WHY DO CHICKEN WINGS NEED TO BE FRIED TWICE?
The best way to cook these chicken wings is to deep fry them twice. The first time you fry chicken, the coating will lose its crispiness since the meat is so moist and succulent. After the initial fry, let the chicken wings rest for a few minutes to allow the juices to settle back into the meat.
Re-fry them after they have cooled but are still warm for added crispness. Whether you refry them while they’re still heated, let them cool entirely, or let them come to room temperature before frying them a second time will affect the amount of time it takes to finish cooking them a second time. As far as I know, all Chinese takeaway establishments follow the practice of adding a double fry.
Fried Chicken Wings: What Do I Serve With Them?
A delicious bed of fried rice, such as roast pork or vegetables, is the perfect complement to these crispy fried chicken wings. This is my preference, but for others, it might be entirely different.
What are your thoughts on this takeout chicken wings dish? Let me know how you liked my recipe for takeout chicken wings!
- 10 pcs. of whole chicken wings(washed and pat dry)
- 1/8 tsp. of black pepper
- 1/4 tsp. of white pepper
- 1/4 tsp. of garlic powder
- 1 1/2 tsp. of salt
- 1/2 tsp. of sugar
- 1 tbsp. of soy sauce
- 1 tbsp. of Shaoxing wine
- 1 tsp. of sesame oil
- 1 egg
- 1 tbsp. of cornstarch
- 2 tbsp. of all purpose flour
- oil (for frying)
- Once everything is in a large bowl, mix everything together carefully to ensure that each chicken wing is coated in seasonings. Before serving, make sure that all of the ingredients are thoroughly combined in a large bowl. Pour the cornstarch and all-purpose flour to the wings to complete the coating.
- Marinate the wings for two hours at room temperature or overnight in the refrigerator for optimal results. If the wings have been refrigerated, let them to come to room temperature before cooking.
- After marinating, if the bowl appears to be full of liquid, make sure to mix them again completely. Using a thin, batter-like layer, thoroughly coat the wings. Add a little extra cornstarch and flour if it’s still too runny.
- A medium pot should be half-filled with oil, and the temperature should be set to 325 degrees Fahrenheit.
- Stir-fry the wings for 5 minutes in small batches, then transfer to a paper towel-lined tray. Return the wings to the oil in batches and cook them for another 3 minutes.
- Remove from the oven and serve with a dollop of hot sauce!