If you’ve ever been to an Asian family gathering or sat down at a Chinese restaurant, you most likely had this dish. It is a very popular dish that you can make at home!
The wings are double fried to give it that extra crunch. It’s also tossed with tons of garlic, chilis, and onions to create that beautiful aroma. To make this dish authentic, most places use MSG mixed with salt & pepper to sprinkle on top after its done. So the beauty of making this at home is YOU can control the amount you would like to put. Or if you are not comfortable with using MSG, you can substitute it with chicken bouillon or mushroom seasoning. So let’s get cooking!
– 2 pounds of chicken drummettes
– 1/2 Tbsp kosher salt
– 1/2 Tbsp freshly cracked pepper
– 1 Tbsp Shaoxing cooking wine (Chinese Cooking Wine)
– 1 cup cornstarch
– Cooking oil
Ingredients for the seasonings:
– 1 tsp kosher salt
– 1 tsp freshly cracked black pepper.
– 1 tsp MSG (option or substitute with chicken bouillon)
– 1 pinch of sugar
– 2 stalks of green onions (green part)
Ingredients for the toppings:
– 1 Tbsp unsalted butter
– 2 Tbsp chopped garlic
– 1/4 cup shallot or red onion
– 5 Thai Chili Peppers (or Jalapeños)
– 2 stalks of green onions sliced (white part)
Serves approximately 2-4 people
1. Season the chicken with salt, pepper and cooking wine. Let it marinate in the fridge for at least 30 minutes or more.
2. Set the oil to medium heat and fill up the pan with oil, just enough to cover the chicken. The oil should reach 350°F.
3. Drain out any excess liquid with a paper towel and coat the chicken with the corn starch. You don’t want to pat the chicken completely dry, but not have it soaking wet when you coat the corn starch. Coat one chicken at a time, shake off any excess cornstarch and drop it in the hot oil. Repeat the process until all the chicken is cooked. Cook in batches to not over crowd the pan.
4. Cook the chicken till it reaches a light golden brown. My chicken took about 12 – 13 minutes to reach this color but the time will vary depending on the size of the chicken. Place the chicken on a cooling rack until all of the chicken is cooked.
5. Use a strainer and clean out the oil. Set the temperature on high heat, this should only take about 1-2 minutes to heat up. Double fry the chicken to create a crispier layer on the chicken. It should be golden brown after 1 minute. Make sure you pay close attention to the chicken because the browning will go by quick. Repeat this process until all the chicken is golden brown. Place remaining chicken on cooking rack.
6. While the chicken is cooking combine salt, sugar, pepper, and MSG. Set aside till the chicken is done.
7. Heat your wok to a medium – high heat. Add butter to coat the wok, then add the garlic, green onions and Serrano Peppers, stir fry for about 30 seconds. After 30 seconds add shallots and the chicken drummettes. Stir fry for about another minute. Turn off heat and toss in half of the salt & pepper seasoning.
8. Garnish with either more salt and pepper mixture and green onions. Serve immediately and watch your family devour these bad boys!
Thank You for reading food family, until next time!