How to cook Sticky Asian Fried Chicken Wings

Sticky Asian Fried Chicken Wings

Sticky Asian Fried Chicken Wings

  • 2 lbs. chicken wings, separated at joints
  • 5 tablespoons cornstarch
  • 1¼ tablespoons sea salt
  • ½ teaspoon ground black pepper
  • ¼ cup honey
  • 1 teaspoon sesame oil
  • ¼ cup water
  • ½ cup spicy banana ketchup
  • 1 teaspoon minced garlic
  • 1 thumb ginger, minced
  • 2 tablespoons sherry cooking wine or mirin
  • 1 teaspoon cornstarch diluted 3 tablespoons light soy sauce
  • ¼ cup chopped scallions
  • 2 tablespoons toasted sesame seeds
  • 2 cups canola oil
  1. Rub salt and ground black pepper all over the chicken wings. Let it stand for 30 minutes.
  2. Heat the cooking oil in a deep cooking pot.
  3. Dredge the chicken wings in cornstarch. Deep fry for 8 to 10 minutes or until the chicken is cooked and the texture becomes crisp. Place the chicken in a plate lined with paper towels.
  4. Meanwhile, make the glaze by heating a wok or wide pan.
  5. Pour-in water, honey, ketchup, ginger, garlic, sesame oil, cooking wine. Stir to mix well. Let boil.
  6. Add the soy sauce and cornstarch mixture. Stir.
  7. Once the mixture becomes thick, add the fried chicken wings. Toss until the wings are coated.
  8. Sprinkle toasted sesame seeds and chopped scallions.
  9. Transfer to a serving plate.

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