Sweet Soy Sauce Fried Chicken Wings
Recipe byLightly seasoned chicken wings are tossed in seasoned flour, deep fried to a golden crisp then tossed in sauce in this sweet soy sauce fried chicken wings recipe.
Ingredients
- 12 chicken wings
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 onion
- 2 cloves garlic
- cooking oil for deep frying
Chili sweet soy sauce
- 2 tablespoons light soy sauce I used Kikkoman
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sweet rice wine
- 1 tablespoon chili oil
To garnish
Instructions
- Pat the chicken wings dry with paper towels then cut to separate the drumettes from the wings (no need to discard the wing tips).
- Toss with one teaspoon salt and ¼ teaspoon pepper and place in a resealable bag.
- Whisk together the flour, starch and remaining salt and pepper (see notes after the recipe).
- Peel and thinly slice the onion.
- Peel and mince the garlic
- Mix together all the ingredients for the sauce.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
- Dump the seasoned flour mixture into the resealable bag. Seal then shake thoroughly to coat all chicken pieces.
- Fry the chicken wings, in batches if necessary, until crispy and lightly browned. Depending on the size of the wings, this will take anywhere from eight to ten minutes.
- Scoop out the wings and keep hot.
- Pour off the cooking oil, leaving only a tablespoonful.
- Reheat the oil and stir fry the garlic and onion for about half a minute. Pour in the sauce. Stir and allow to boil gently for a minute. Turn off the heat.
- Add the chicken to the sauce and toss to coat each piece well.
- Serve the sweet soy sauce fried chicken at once.
Notes
Coating the chicken with all-purpose flour only will make the crust soggy fast after tossing in sauce. The crispy texture is retained better when flour is combined with corn starch.
Updated from a recipe originally published in 2/11/2017
Updated from a recipe originally published in 2/11/2017
