Preparing
The first two steps are optional but I really feel it makes a huge difference.
Step 1: is to wash the chicken wings, soak them in salted cold water for 5-10 mins then rinse off and dry them.
Step 2: Next up is a Top Notch Food tip for extra crispy skin. That is salt them lightly all over and place them in the fridge uncovered. The best results would be wire rack and have space between each wing, so that the cold air can flow round them and dry them out better. I would do this for minimum 4 hours but as per the mandate for recipes “over night” is best.
These steps can be skipped if you want but they make a difference. I sometimes skip it and instead sit them in a brine and then dry off an hour or so before frying.
Marinade
The measures can vary for the marinade but what I like is the taste of the chicken to come through. Some Local Chinese takeouts wont marinade theirs but I still like to. This works for For 10-12 wing, maybe more. It is also optional to do this.
- 1/3 TS Mix Powder as addition to other in list, or use 1 – 1.5 TS on its own.
- 1/3 TS Salt
- 1/3 TS Sugar
- 1/3 TS MSG
- 1/3 White Pepper
- 1/3 Chinese 5 spice
- Dash of Chinese wine
- Few drops of sesame oil
- These can be adjusted to your liking
In a bowl, mix one or two eggs and beat them together. And then pour and coat the chicken in it. This should be a thin layer, not too thick!. Just enough to make them sticky. and there should be some egg left over. You dont need all of egg(s).
In another large bowl mix corn/potato starch and AP flour together. It doesn’t have to be exact or equal but has to be enough of each to coat the chicken. This is roughly 120g total and should be enough and the flour and starch mixture needs to be lightly seasoned- you can use the spice mix or just salt pepper but nothing crazy, as this can burn. Use one wing at a time and roll or toss around to evenly coat it. Repeat until all are done and adjust egg or flour levels as need be.
Cook The Wings
The wings should be deep fried at around 180c for at around 10-12 minutes in a large pan/wok with plenty space with no more then 6 at a time. Or a shallow fry with oil that covers half the chicken wing at 160c 6 minutes a side. If you really wanted you could double fry and cook at a lower temp then finish off at a higher temp, but its not really that necessary. These wings are ready to eat like KFC and are lovely.
Salt Pepper Stir-Fry
what you’ll need for this.
- Half a pepper – Green is best then red or use both
- Half a small onion – white
- 1 Chilli – usually red or both red and green
You could add other vegetables but its up to you. Its also up to you how you cut the veg. I like to slice the onion and peppers fine, I also like to use both red and green for peppers and chillies.
The next step can be done one or two ways, I use a small amount of oil after it smokes. But most Chinese takeouts would do this in a dry wok. They let the wok come up to a smoking point then add in the vegetables then lower the heat to medium-low and keep tossing. The Chicken is then added and along with a few sprinkles of the mix powder, making sure that the veg and chicken has a good coating. It is important to toss this often and don’t let anything burn.
A Top Notch Food tip, we add in some dark soy and Chinese wine. Just a dash of each after everything is coated and it brings out the dish.
Whats your favourite Salt and Pepper dish? Please let us know !
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