Extra-crisp double-fried chicken tossed in a glossy soy-garlic glaze.
BBy bbridgett
Servings
4
1.5 lb Chicken wings (drumettes and flats)
1 tsp Kosher salt
0.5 tsp Black pepper
0.75 cup Potato starch
0.25 cup All-purpose flour
6 cup Neutral oil for frying
8 clove Garlic
1 tsp Fresh ginger
4 tbsp Soy sauce
3 tbsp Honey
1 tbsp Brown sugar
1 tbsp Rice vinegar
3 tbsp Water
1 tsp Toasted sesame oil
1 tbsp Toasted sesame seeds (garnish)
2 piece Scallions (garnish)
Calories
3451 kcal
Protein
36g
Carbs
54g
Fat
349g
Fiber
3g
Sugar
18g
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Prep Chicken
1. Pat the chicken wings very dry with paper towels. Toss with the kosher salt and black pepper, then let sit at room temperature for 15 minutes.
1.5 lb Chicken wings (drumettes and flats),
1 tsp Kosher salt,
0.5 tsp Black pepper
2. Whisk the potato starch and all-purpose flour in a large bowl. Add the wings and toss until every piece is evenly and thinly coated, shaking off excess. Rest on a rack for 10 minutes so the coating hydrates and sticks.
0.8 cup Potato starch,
0.2 cup All-purpose flour
Double Fry
3. Heat the neutral oil in a heavy pot to 160°C (320°F). Fry the wings in 2 batches for 10 minutes, until cooked through and pale golden. Drain on a wire rack and rest for 10 minutes.
6 cup Neutral oil for frying
Glaze
4. While the chicken rests, mince the garlic and ginger. Combine in a small saucepan with the soy sauce, honey, brown sugar, rice vinegar and water. Simmer over medium heat for 3 to 4 minutes until slightly syrupy and glossy, then remove from heat and stir in the toasted sesame oil.
5. Raise the oil temperature to 190°C (375°F). Fry the wings again in 2 batches for 3 to 4 minutes until deep golden and very crisp. Drain briefly on the rack.
6 cup Neutral oil for frying
Glaze
6. Immediately toss the hot wings in the warm glaze in a large bowl until evenly coated and glossy. Slice the scallions thinly and scatter them with the toasted sesame seeds over the wings. Serve right away while crunchy.
