Chinese Salt And Pepper Chicken Wings
User Reviews
5
Chinese Salt And Pepper Chicken Wings
Description
This Chinese Salt and Pepper Chicken Wings recipe uses a savory marinade blending soy sauce, grated garlic and ginger, chicken stock, and mixed peppers to flavor the wings. The wings are coated thoroughly in a pepper-seasoned corn starch dredge which crisps up during deep frying. Maintaining an oil temperature around 175°C (350°F) ensures even cooking and a crunchy texture without burning.
After frying, the wings are tossed in a hot olive oil stir-fry of sliced garlic, diced chilies, and spring onions seasoned with white pepper and salt. This step adds fresh heat and fragrant aromatics enhancing the wings’ flavor. The contrast between the crisp fried crust and the peppery, garlicky topping defines this dish.
Typically served immediately to preserve crispness, these wings can be enjoyed as appetizer or snack. They pair well with steamed rice or simple side dishes to balance the bold flavors.
Adjust salt levels based on salt type to avoid over-seasoning, and prevent burning the garlic in the stir-fry to maintain a pleasant taste. Boneless poultry cuts can be substituted but will require adjusted cooking times.
Ingredients
- 16 (~750g ) chicken wings wingettes and drumettes separated
- neutral oil for deep frying
Marinade
- ¾ teaspoon salt sea salt
- 1 teaspoon white pepper
- ½ teaspoon black pepper freshly crushed
- 1 tablespoon soy sauce all-purpose
- 1 teaspoon rice vinegar
- 2 tablespoon chicken stock
- 2 cloves garlic grated
- 1 tablespoon ginger grated
Dredging Mixture
- 1 cup corn starch aka cornflour
- 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 salt 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
- Reduce salt if using table salt instead of sea salt as it is stronger.
- Omitting rice vinegar is acceptable if unavailable without significantly altering flavor.
- Homemade chicken stock can be replaced by water mixed with chicken powder or bouillon.
- Boneless, skinless chicken breast or thigh can be used instead of wings, but adjust frying times accordingly.
- Do not burn garlic during the stir-fry topping step to avoid bitterness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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