Wednesday, April 02, 2014

Crispy Fried Chicken Wings with Asian Dipping Sauce


  • 1/4 cup flour
  • 1/4 cup cornstarch or potato starch
  • 1 large egg, beaten
  • 1/2 tsp salt
  • 1/2 tsp red chili pepper flakes
  • 10 chicken wings, tips removed, then each wing cut into two pieces
  • 1- 1 1/2 tbsp frying oil (I use olive or canola)
  • Glaze/dipping sauce:
  • 1/2 cup water or beer ( used water, but David suggested beer, so choice is yours)
    3" (7 cm) piece of fresh ginger, peeled and thinly sliced
    1 1/2 tbsp soy sauce
    1/2 cup (packed) light or dark brown sugar
    3 tbsp rice vinegar
    1/2 cup corn syrup or maple syrup
  • Directions:
1. In a large bowl, mix together the flour, starch, egg, salt and 1/2 teaspoon ground chili pepper until it’s a thick paste. Add the wings and mix with your hands until they’re thoroughly coated.  This step is very messy and the "batter" very thick.   Also know that the chicken pieces will not be totally covered with the batter.
2. Put the coated wings in the T-fal ActiFry Low-Fat Healthy Multi-Cooker  and drizzle with the oil. Close the lid and cook for 35 minutes, until brown and crispy.
David's other suggestion: Or the deep-fry the wings in a pot of hot oil (Maangchi recommends 350º-380ºF, 177º-193ºC) twice, in batches. Then drain well.
Sauce/glaze:3. In a large pot or wok, bring to a boil the water, ginger, soy sauce, brown sugar, vinegar, chili pepper flakes and corn or maple syrup. Let cook until the mixture becomes syrupy and thick, and starts to foam. It should be about as thick as honey.
My Honey is not a fan of sticky food, so I stopped here and used the syrup as a dipping sauce.  For David' Lebovitz's recipe:  Turn off the heat and stir in the cooked wings, peanuts, sesame seeds, and chili flakes, until completely coated.

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