Ingredients
- 10 whole chicken wings (washed and pat dry)
- ⅛ teaspoon black pepper
- ¼ teaspoon white pepper
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 egg
- 1 tablespoon cornstarch
- 2 tablespoons flour
- oil (for frying)
Instructions
- Combine chicken wings, black pepper, white pepper, garlic powder, salt, sugar, soy sauce, Shaoxing wine, sesame oil and egg in a large mixing bowl. Mix everything until the wings are well-coated. Next, add the cornstarch and all purpose flour and mix again until the wings are coated.
- Let the wings marinate for 2 hours at room temperature or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking).
- After marinating, if it looks like there is liquid in the bowl, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more cornstarch and flour.
- Fill a medium pot about ⅔ of the way up with oil, and heat it to 325 degrees F.
- Fry the wings in small batches for 5 minutes and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 minutes.
- Drain on paper towels or a cooling rack, and serve with hot sauce!
