Kung Pao Chicken Wings
| Serves | 12 |
|---|---|
| Ingredients | Poultry |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
Jonathan Bennett
Chef-partner
Red Restaurant Group
Cleveland
All the traditional flavors of kung pao chicken in a hand-held appetizer. These wings will bring a kick to your next event.
Ingredients
Double-cooked chicken wings
2 cups rice flour
1 tbsp. kosher salt
2 cups water
5 lb. wings
Kung pao sauce
1/2 cup soy sauce
1/2 cup Shaoxing wine or dry sherry
1/4 cup black vinegar
1/2 cup sugar
1/4 cup chili bean paste
1 tbsp. cornstarch
3 cups scallions, sliced 1/4-in. thick
1 tbsp. garlic, minced
2 tbsp. ginger, minced
2 tbsp. Korean chili flakes
1/2 cup canola oil
2 tsp. Szechuan peppercorns, toasted and lightly ground
Peanuts, toasted and crushed, for garnish
Chiffonade cilantro, for garnish
Steps
1. Prepare double-cooked chicken wings: Whisk together flour, salt and water for batter; it should be about the consistency of crepe batter. Pat wings dry and toss with batter.
2. Fry for 10 minutes at 275 F, then let cool. Refrigerate if not using within an hour. When ready to serve, fry at 350 F for about 7 minutes or until fully cooked and crispy.
3. Prepare kung pao sauce: In saucepan combine soy sauce, wine and vinegar. Stir in sugar, chili paste and cornstarch; bring to a light simmer and cook until it begins to thicken; set aside.
4. Saute scallions and set aside to cool. Once cooled, combine with garlic, ginger and chili flakes in a medium mixing bowl.
5. Bring temperature of oil to 300 F. Add toasted and lightly ground peppercorns and bloom for about 45 seconds. Add the hot oil and peppercorns to scallion and garlic mixture and cool.
6. Once everything is cool, combine both mixtures and stir well.
7. To serve, toss crispy wings with sauce. Plate with crushed toasted peanuts and chiffonade cilantro.