A delicious recipe for crispy Chinese chicken wings
Today we’re back with a delicious “original” recipe for Chinese-style chicken wings. Here, there’s not really a traditional name or fascinating history to explain to you.
It’s purely the cooking method that’s Chinese, the rest is delicious but it’s improvisation (and tests). So, you won’t find an equivalent in restaurants, and I actually hesitated for a long time on what to call this dish. So now you know: it was between five spices, five treasures, or cumin.
Anyway, here we’re playing with a mixture of spices added after the initial cooking of the wings, a bit like Taiwanese popcorn chicken. I actually hesitated to put Sichuan pepper instead of white pepper, but I wanted the recipe to be accessible to as many people as possible (Instagram video obliged)
An alternative for Chinese-style wings is to fry, then sauté in spices/aromatics, a bit like salt and pepper shrimp
The main ingredients of five-spice chicken wings
Shaoxing wine: A Chinese rice wine that gives a rich and slightly sweet flavor to marinades and stir-fries.
Light soy sauce: Adds a salty and umami flavor to the marinade without heavily coloring the ingredients.
Oyster sauce: Imparts a salty and sweet note, adding depth to the flavors of the dish
Cumin: Gives an earthy and warm taste to the wings, bringing a distinct spicy touch.
Chinese five-spice: Offers a balanced aromatic profile of sweet, salty, bitter, sour, and umami.
White pepper: Adds a subtle heat and peppery touch without the intensity of black pepper.
Chinese 5-Spice Chicken Wings
Ingredients
- 12 chicken wings the flat part
- Frying oil for cooking
Marinade
- 1 tablespoon shaoxing wine
- 3 tablespoons light soy sauce
- 1 tablespoon of oyster sauce
- 2 pods minced garlic
- 1 egg
- 1 tablespoon cornstarch
Spice blend
- 1 teaspoon of cumin powdered
- 1 teaspoon of sugar
- 0.5 teaspoon of Chinese five-spice powder
- 1 teaspoon salt
- 1 teaspoon white pepper
Procédé
- In a large bowl, mix the wings with the marinade ingredients1 tablespoon shaoxing wine, 3 tablespoons light soy sauce, 1 tablespoon of oyster sauce, 2 pods minced garlic, 1 egg, 1 tablespoon cornstarch
- Let marinate for 10 minutes in the refrigerator
- In a small bowl, mix the spices1 teaspoon of cumin, 1 teaspoon of sugar, 0.5 teaspoon of Chinese five-spice powder, 1 teaspoon salt, 1 teaspoon white pepper
- In a large skillet, heat the oil to 150 degrees
- Fry on low heat on both sides until cooked
- Add the spices while still in the pan. Add only half, you can always add more later
- Garnish with green onions and serve
