When I was pursuing my Master’s Degree in the Midwest United States, I felt deprived of quality Chinese food. In my college town there were only two Chinese restaurants, both served standard American-Chinese fare. Fortunately, one of them also served some very tasty Fried Chicken Wings, so I would order those whenever I craved decent Chinese food. As a poor student, I only wished that I had the recipe so I could make it myself. My wish finally came true when a friend who worked as a kitchen helper at the restaurant revealed their recipe to me. The simple marinade of ginger, garlic, soy sauce, and oyster sauce creates succulent chicken wings with a garlicky-gingery fragrance and taste.
Serves 4 as an appetizer
- 1 lb (500 g) chicken wings, middle section and/or drumette Oil, for deep-frying
- One 3 in (7.5 cm) piece fresh ginger, peeled
- 3 cloves garlic, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 cup (35 g) all-purpose flour
- 1/4 cup (35 g) cornstarch
- Rinse the chicken wings with cold running water. Pat dry with paper towels.
- Make the Marinade by grating the fresh ginger. Squeeze the ginger pulp using your fingers to extract the juice. Discard the pulp. Mixed the remaining Marinade ingredients together until well combined. Marinate the chicken wings in the Marinade overnight.
- The next day, combine the Coating ingredients in a bowl. Dust the chicken wings evenly with the Coating, shaking off the excess.
- Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken wings into the oil and deep-fry in batches.
- Deep-fry the wings until they turn a light golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the chicken wings on a wire rack or a dish lined with paper towels. Serve immediately.
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