kung pao chicken wings

Name: Kung Pao Chicken Wings
Prep time: 15 min
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: SZECHUAN OIL; 1 1/2 tablespoon(s) annatto seeds; 1 - piece star anise; 2 tablespoon(s) szechuan peppercorns; 1 cup(s) canola oil; KUNG PAO SAUCE; 13 ounce(s) toban djan (fermented chili bean sauce); 1 cup(s) bottled oyster sauce; 2/3 cup(s) shaoxing wine; 2/3 cup(s) rice vinegar; 2/3 cup(s) sweet chili sauce; 3 tablespoon(s) toasted sesame oil; FOR THE CHICKEN; 3 cup(s) rice flour; - canola oil, for frying; 4 pound(s) chicken wings; - chopped peanuts, chopped cilantro, and sliced scallion greens, for garnish

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

When nothing but a hit of salty, spicy, tangy goodness will do, this should be your go-to recipe. You can find toban djan, annatto seeds, Szechuan peppercorns, and other ingredients at any well-stocked Asian market, or venture to an online source to fill out your pantry. A double fry may seem fussy, but the results—tender meat and a crunchy, sauce-soaked shell—make it oh-so-very worthwhile. Reprinted from Fried & True by Lee Schrager with Adeena Sussman. Copyright (c) 2014 by Lee Schrager. Published by Clarkson Potter/Publishers, a division of Random House, LLC. Photograph by Evan Sung.

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(1 rating)

yield 8 to 10 Servings

prep time 15 Min

cook time 35 Min

method Stove Top

Ingredients For kung pao chicken wings

SZECHUAN OIL
1 1/2 Tbsp

annatto seeds
1

piece star anise
2 Tbsp

szechuan peppercorns
1 c

canola oil
KUNG PAO SAUCE
13 oz

toban djan (fermented chili bean sauce)
1 c

bottled oyster sauce
2/3 c

shaoxing wine
2/3 c

rice vinegar
2/3 c

sweet chili sauce
3 Tbsp

toasted sesame oil
FOR THE CHICKEN
3 c

rice flour
canola oil, for frying
4 lb

chicken wings
chopped peanuts, chopped cilantro, and sliced scallion greens, for garnish

How To Make kung pao chicken wings

1
Make the Szechuan oil: Combine the annatto seeds, star anise, Szechuan peppercorns, and canola oil in a small saucepan. Gently bring the oil to a simmer, turn off the heat, and let the spices steep for 30 minutes. Strain the oil through a fine-mesh sieve into a small bowl, discarding any solids.

2
Make the kung pao sauce: In a medium bowl, whisk together the toban djan, oyster sauce, wine, vinegar, chili sauce, sesame oil, and the Szechuan oil. Reserve.
3
Fry the chicken: In a large bowl, whisk together the rice flour and 2½ cups water to form a batter with the consistency of crepe batter, adding additional water by the tablespoonful if necessary. Fill a large pot halfway with oil and heat to 275°F. Working in batches, dredge the wings in the rice batter, shaking off the excess, and fry until lightly golden, about 10 minutes. Transfer to a rack and cool for 15 minutes.
4
Raise the oil temperature to 325°F and fry the wings in batches until golden brown and cooked through, an additional 6 to 7 minutes. Drain the wings of any excess oil, then transfer to a large bowl and toss in the kung pao sauce. Garnish with peanuts, cilantro, and scallions.
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