Five-spice Fried Chicken Wings
To fry the chicken wings
- ½ cup potato starch, or corn starch
- cooking oil
For the peanut glaze
- 2 tablespoons lime juice, (lemon juice is okay but you may need more)
- 2 tablespoons grated palm sugar, (dark brown sugar is an okay substitute but the flavor of the sauce will be different)
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- 1 teaspoon grated ginger
- ¼ cup unsweetened peanut butter, (see notes after the recipe)
- ¼ cup butter
- ½ teaspoon sesame seed oil
Marinate the chicken wings
- Wipe the chicken wings dry with paper towels.
- Divide each wing into halves by cutting through the joint that separates the drumette from the wingette.
- Place the chicken wings in a bowl, add the Chinese five-spice powder and salt, and mix well.
- Cover the bowl and marinate the chicken wings in the fridge for eight hours or overnight.
Double fry the chicken wings
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Toss the chicken wings in starch; shake off the excess.
- Over medium heat, fry the chicken wings in batches for about four minutes.
- Turn up the heat to high and fry the chicken wings a second time for two minutes to ensure extra crispness.
Glaze the fried chicken wings
- Pour off the oil from the pan (or use a clean one).
- Dump in all the ingredients for the peanut glaze.
- Cook the glaze, stirring often, until smooth and bubbly (a wire whisk is helpful to make sure there are no lumps).
- Add the double-fried chicken wings to the peanut glaze and toss to coat each piece well.
Garnish your five-spice fried chicken wings
- Sprinkle the toasted sesame seeds and half of the scallions over the chicken, and toss to distribute evenly.
- Transfer the peanut-glazed five-spice powder fried chicken wings to a serving bowl and sprinkle with chili flakes and the rest of the scallions.
- Serve immediately as an appetizer or with rice as a main course.
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