San Tung Chicken Wings Recipe
What about making some delicious San Tung chicken wings for dinner tonight? If you haven’t had the chance to experience this amazing dish, then you are definitely missing out! This finger-licking good Chinese-style American appetizer is packed with flavor and just the right amount of spice.
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Servings: 2
Calories: 375kcal
Equipment
- bowl
- paper towel
Ingredients
- 1 ½ quarts of high-quality vegetable oil for deep frying to perfection
- ½ tablespoon of aromatic ground white pepper for a subtle kick
- ½ tablespoon of minced garlic for a burst of aromatic flavor
- 1 cup of smooth and velvety cornstarch for a crispy coating
- ¼ cup of rich brown sugar or honey to add a delightful hint of sweetness
- 4 succulent chicken wings with crispy skin you can opt for skinless if desired
- ⅛ tablespoon of water to create a luscious and well-balanced sauce
- ½ small onion finely chopped for a hint of savory sweetness
- ½ tablespoon of tangy rice vinegar to add a touch of acidity
- Freshly chopped coriander leaves for a vibrant and refreshing garnish
- A pinch of salt to enhance the flavors
- 1-2 tablespoons of savory soy sauce for a savory umami taste
- ½ tablespoon of smooth and fruity olive oil to enhance the overall richness
- ¼ cup of water to add moisture to the dish
- ½ tablespoon of salt to season the dish to perfection
- ⅛ tablespoon of aromatic white pepper to add a subtle hint of warmth
- ½ tablespoon of fiery chili garlic sauce or crushed red pepper flakes if you prefer a spicy twist
Instructions
- Start by washing the chicken wings, pat them dry using a paper towel and season with salt and pepper.
- Now add 2 cups of cornstarch to a bowl and mix it with 1/4 cup of water until the mixture is smooth. Add the chicken pieces inside and coat evenly with the batter.
- Heat 3 quarts of oil in a saucepan over medium heat until it reaches 350-375F. Add the chicken wings into the hot oil and deep fry them for about 8 minutes or until golden brown.
- Once they’re done frying, remove them from the oil and place on a paper towel lined plate to absorb the excess oil.
- To make the sauce, heat a skillet over medium-high heat and add olive oil. Add in the garlic and onion and cook for 2 minutes until fragrant. Now add all of the remaining ingredients for the sauce (chili garlic sauce, brown sugar/honey, soy sauce, rice vinegar, salt, and pepper to the pan.
- Cook the sauce for 6-8 minutes until slightly thickened. Add in the chicken wings and toss to coat evenly with the sauce. Garnish with chopped green coriander leaves and serve hot with steamed white rice or noodles of your choice.
Notes
- Make sure to use fresh chicken wings for the best taste.
- Marinate the chicken wings with salt, pepper and cornstarch for at least 30 minutes before deep frying them.
- Get the oil hot enough before you start deep frying the chicken wings as it ensures that they are nicely cooked inside out without burning.
- Don’t overcrowd the pan while deep frying the chicken wings as it will lower the temperature of the oil and make them soggy.
- For a more flavorful sauce, you can add some garlic to it before serving.
