Vietnamese Salt & Pepper Fried Chicken Wings (Ga Rang Muoi)

• 份量: 5 servings
• 准备时间: 30 minutes
• 总时间: 50 minutes

配料

4 lbs bone-in chicken (I like using wings and drumettes)

2 teaspoons salt

2 teaspoons MSG

1/2 teaspoon Chinese five spice powder

1/2 teaspoon ground black pepper

1 tablespoon salt

1 teaspoon granulated sugar

1/2 teaspoon ground black pepper

1 egg

1 cup corn starch

Vegetable oil for deep frying

4 stalks scallions (slice into 1-inch segments)

4 cloves garlic (slice thin)

1 large shallot (slice thin)

4 red chili peppers (optional, slice thin)

2 tablespoons Shaoxing cooking wine

步骤

Marinate chicken

with salt, MSG, five spice powder and black pepper for at least 30 minutes or overnight in fridge for best results.

Make the salt and pepper mixture

Heat up a small frying pan (no oil need) and add salt. On low heat, pan fry the salt for 5 minutes until golden brown. Set aside to cool. Once completely cooled, add sugar and black pepper. Mix well to combine.

Make the batter

In a small bowl, whisk the egg white until light and frothy. Add chicken and beaten egg white in a large plastic bag (or large bowl) and toss chicken is until evenly coated with egg whites. Add corn starch then toss again until chicken is evenly coated.

Deep fry

Add vegetable oil to a wok, filling it about 1 1/2 inches deep. Heat the oil to 350°F. Fry the chicken in batches, flipping halfway through for even cooking. Each batch should take about 10 minutes. Drain the chicken well on a wire rack.

Stir fry aromatics

Heat up a large wok with 2 tablespoons vegetable oil, add scallions, garlic, shallot and chili peppers. Pan fry until fragrant (about 30 seconds). Add fried chicken and give it quick toss with aromatics. Sprinkle salt and pepper mixture and toss until evenly coated. Add cooking wine along the edges of the wok. Toss the chicken one last time. Serve immediately for best results.