Ingredients
- 2 kg of chicken wings
- 1/2 cup of flour
- 1/2 cup of corn starch
- 1.5 teaspoons of salt
- 3 teaspoons of sugar
- 1.5 teaspoons of white pepper
- 3 tablespoons of light soy sauce
- 3 tablespoons of oyster sauce
- 3 tablespoons of cooking wine
- 1.5 tablespoons of dark soy sauce
- Neutral oil for deep frying (not in the original notebook, steps 8 and 9 fry the wings at a stated temperature but no oil appears in his list)
Equipment. A deep, heavy pot or a fryer, Instant-read thermometer, Wire rack
Method
- Wash and cut wings
- Mix together marinade
- Marinate chicken
- In a bowl mix flour, corn starch and seasoning
- Pat dry the chicken wings
- Roll the wings in flour to coat
- Squeeze the wing to incorporate
- Fry at 350F for about 7 minutes, in batches of roughly 1.5 lbs so the oil holds its temperature
- Rest the wings for 5 minutes
- Fry again at 375F for about 7 minutes
- Check the thickest wing reads at least 74C / 165F before serving. 79C / 175F eats better on a wing
How long do they need in the oil?
About fourteen minutes in total, split across two fries with a rest between. That is 350F for around seven minutes, five minutes off the heat, then 375F for around seven more.
Use the thermometer, not the clock. Two kilos is a lot for a domestic pot. Work in batches of about 1.5 lbs and let the oil climb back between them.