Categories: Chicken
Ingredients
- Vegetable oil, for frying
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 pounds chicken wings, rinsed and patted dry
- To Make the Sauce
- 1/2 cup rice vinegar
- 1 and 1/2 cups water
- ⅔ cup sugar
- 1 teaspoon salt
- 3-4 cloves garlic, finely minced
- 1 and 1/2 tablespoons chili paste
- 2 tablespoons cornstarch mixed with 3 tablespoons water to make a slurry
Directions
- Heat about 2 inches of vegetable oil in a large deep skillet or use a deep fat fryer.
- Mix the cornstarch with the salt in a shallow dish and coat the chicken with the mixture. Shake off any excess.
- Fry the chicken wings in the hot oil until the exterior is golden brown and crispy and they are cooked through on the inside, about 12 minutes. Turn a few times to ensure even cooking and avoid burning.
- Once all the wings are ready, mix all sauce ingredients except for the chili paste and the cornstarch slurry in a large frying pan. Bring to the boil and cook until slightly thickened, about 3-4 minutes. Stir in the chili paste and bring to the boil again. Stir in the cornstarch slurry and continue cooking until thickened, about 1-2 minutes. Add the chicken wings to the sauce, toss until coated and cook over low heat until heated through. Serve immediately.