Chinese Salt And Pepper Chicken Wings
User Reviews
5.0
30 reviews
Excellent
Chinese Salt And Pepper Chicken Wings
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A restaurant takeout that tastes way better when made at home! Generously seasoned with salt and pepper and dredged in a light coating of cornflour, these deep-fried chicken wings are extremely moreish and crunchy with a delicious kick from the stir-fried chilies and toasted garlic.
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Ingredients
- 16 (~750g ) chicken wings wingettes and drumettes separated
- neutral oil for deep frying
Marinade
- ¾ teaspoon sea salt
- 1 teaspoon white pepper
- ½ teaspoon freshly crushed black pepper
- 1 tablespoon all-purpose soy sauce
- 1 teaspoon rice vinegar
- 2 tablespoon chicken stock
- 2 cloves garlic grated
- 1 tablespoon ginger grated
Dredging Mixture
- 1 cup cornflour (cornstarch)
- 1 teaspoon white pepper
Stir Fry Topping
- 1 tablespoon olive oil
- 2-3 cloves garlic finely sliced
- 1 green chili diced
- 1 red chili diced
- 2 spring onions green and white part separately sliced
- ¼ teaspoon white pepper
- pinch sea salt
Instructions
- Add all the marinade ingredients to the chicken wings and mix well. Cover with the cling and for best results marinate overnight. Otherwise at least give 30 minutes for the flavours to gel together. You don't need to pat the chicken wings dry. The wetness will make cornflour stick better.
- Mix white pepper into the cornflour for the dredging mixture. Coat each chicken piece with this mixture. Press firmly on both sides and make sure you do not leave any bald spots. Shake off excess and set aside.
- Heat a pot of oil till it reaches 175°C (350°F) or when you put a chopstick/wooden skewer in bubbles appear around it. Make sure the oil is not very hot. On medium heat drop in the chicken wings in batches. Do not overcrowd the pan. Also let the wings crisp up from the bottom before touching or flipping them.
- Fry the chicken for a total of 10-12 minutes until golden and crispy. Make sure you change sides after 5-6 minutes. When done, remove and drain on a wire rack and immediately sprinkle some sea salt and freshly crushed black pepper. Don't put them on a paper towel as it will make them soggy.
- Heat olive oil in a pan. On medium heat, toast the sliced garlic until light golden. Then add in the chili and white part of spring onion. Stir fry for 1 minute.
- Toss in the chicken wings on medium-high heat. Mix in the white pepper and pinch of sea salt. Finally add the green part of spring onion and turn off heat.
- Remove on a plate and serve hot.
Notes
- If you are using table salt, use a little less. It is more potent than sea salt.
- Skip rice vinegar if you don't have any.
- You can also make your own chicken stock by combining 2 tablespoon water with 2 teaspoon chicken powder or one-fourth chicken bouillon cube.
- You can totally use boneless, skinless chicken breast or thigh instead of wings but the cooking time might vary.
- Make sure you don’t burn your aromatics, especially garlic otherwise everything will taste bitter.
Nutrition Information
Show Details
Serving
1serving
Calories
555kcal
(28%)
Carbohydrates
33g
(11%)
Protein
2g
(4%)
Fat
46g
(71%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
12g
Monounsaturated Fat
29g
Trans Fat
0.2g
Cholesterol
3mg
(1%)
Sodium
744mg
(31%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
101IU
(2%)
Vitamin C
9mg
(10%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 555kcal | 28% |
| Carbohydrates | 33g | 11% |
| Protein | 2g | 4% |
| Fat | 46g | 71% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 29g | 145% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 744mg | 31% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 9mg | 10% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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