Crispy Chili Garlic Chicken Wings 椒鹽酥炸雞

🧂 Ingredients

• 1 kg Chicken wings
• 1 Jalapeno pepper
• 2 Thai chili pepper
• 1 Bulb Garlic
• 2 Stalks Green onions
• 1 cup Tapioca starch
• 1 Egg

  , egg white only
• 2 tsp Salt
• 2 tsp Chicken broth powder
• ½ tsp White pepper powder
• 1 tsp Garlic powder
• ¼ tsp Ground black pepper
• 2 tsp Sugar
• 4 tbsp Oil
• 1 L Oil

  for deep-frying

Instructions

• 1 Make a seasoning mix by combining 2 tsp salt, 2 tsp chicken broth powder, ½ tsp
  white pepper powder, 1 tsp garlic powder and ¼ tsp ground black pepper in a
  small container and mix well
• 2 Marinate chicken wings with the white of one egg and 3 tsp (half) of the above
  seasoning mix. Mix well and marinate for 30 minutes
• 3 Dice jalapeno pepper, Thai chili and garlic. Remove seeds from chilis if you
  want it mild. Set aside For the garlic, I suggest to flatten them first and then
  mince. This will allow more garlic aroma to come out during frying and will
  adhere better to the chicken wings
• 4 Cut green onions into small pieces and set aside
• 5 Put 1 c of tapioca starch in a mixing bowl
• 6 Dip each chicken wing into the tapioca starch. Cover each chicken wing
  completely with tapioca starch
• 7 Prepare oil for frying and heat oil to 175˚C or 350˚F
• 8 Put the chicken wings into the oil. Do not overcrowd to prevent the temperature
  from dropping too much. After adding chicken wings, temperature of the oil
  should not go below 140˚C or 290˚F. 150˚C to 160˚C (300˚F-325˚F) would be the
  most optimal frying temperature. Fry for 3-5 minutes until wings are done and
  rest on cooling rack
• 9 After all the chicken wings have been fried, bring the temperature of the oil to
  200˚C or 400˚F
• 10 Put the wings in the oil again. This time, a bit of crowding will be fine. Fry
  for 1 minute to get a nice golden colour. Remove from oil and rest them on
  cooling rack
• 11 In a wok, on medium-high heat, add 4 tbsp of oil
• 12 Fry the garlic, chilis and ¾ of the green onions for 30 seconds. Add the rest of
  the seasoning mix plus 2 tsp of sugar into the wok and stir-fry for 10 seconds
• 13 Add the chicken wings to the wok and toss the chicken wings until most of the
  seasoning, green onions, chilis and garlic have adhered to the wings
• 14 Place on serving plate and sprinkle with the remainder of the green onions
• 15 Serve

Nutrition Info