Here at chez Emerton, we like a good bucket o' wings. Tonight I'm combining our love for wings with our love for mandarin fried chicken and frying up some wings and giving them a quick swim in that fabulous sauce. Oh happy day.
2 1/2 pounds of chicken wings and drumettes
4 cups luke warm water
1/4 cup sugar
1/4 cup kosher salt
Combine water, sugar and salt. Stir to dissolve. Place chicken in a large container or zip lock bag and pour in brine. Cover/seal and refrigerate for 1-3 hours. Remove chicken from brine. Dry slightly. Coat chicken in flour.
Fry chicken in 350f oil until golden brown, drain on paper towels.
For the sauce:
2 garlic cloves, minced
2 tsp minced ginger
2 tbsp soy sauce
1 tbsp rice wine
2 tsp rice wine vinegar
1 tbsp rock sugar
1/2 cup chicken stock or water
ground white and black pepper to taste
1 tsp corn starch combined with 2 tsp water
3 scallions, chopped
In a large wok, heat about 1 tbsp oil and fry garlic and ginger until fragrant. Add in soy, rice wine, vinegar, rock sugar, and stock/water. Bring to a boil for a couple of minutes. Add in white and black pepper. Stir in corn starch and water mixture to thicken sauce and bring back to a boil. Toss in chicken and chopped scallions and toss quickly just to coat the chicken. The more time it spends in the wok, the less crunchy the chicken will be. So a quick toss is all you want.
Oh, happy day indeed!