Friday, March 11, 2011

Wingin' it on Friday Night

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!





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