Kung Pao Chicken Wings

thewoksoflife.com

KristinVanBlarcom

subheading: FOR THE MARINATING THE CHICKEN WINGS:

12 chicken wingettes and drumettes (rinsed and pat dry)

¼ teaspoon ground Sichuan peppercorns

⅛ teaspoon white pepper

1 teaspoon soy sauce

1 teaspoon Shaoxing wine

¼ teaspoon sesame oil

1 tablespoon cornstarch

1 tablespoon flour

subheading: FOR THE KUNG PAO SAUCE:

1 teaspoon peanut oil (can substitute vegetable or canola oil)

1 teaspoon fresh ginger (minced)

1 clove garlic (minced)

10 dried whole red chili peppers

½ teaspoon crushed red pepper flakes

1 teaspoon Shaoxing wine

½ teaspoon sesame oil

½ cup chicken stock

1 tablespoon sugar

2 teaspoons rice vinegar

1 teaspoon hoisin sauce

1 teaspoon soy sauce

¼ teaspoon dark soy sauce

1 tablespoon spicy bean sauce/paste

1 tablespoon cornstarch (mixed into a slurry with 1 tablespoon water)

1 scallion (chopped)

2 tablespoons peanuts (roasted and chopped)

2 tablespoons cilantro (chopped)

Directions at thewoksoflife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer