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Kung pao chicken wings
Kung pao chicken wings
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Kung Pao wings: Spicy chili, crunchy peanuts, and pepper marinade create a golden, flavorful dish.
Ingredients:
  • 12 (about 1.2kg) chicken wings
  • 20.00 gm cornflour
  • 20.00 ml finely grated fresh ginger
  • 21.00 gm light soy sauce
  • 20.00 ml Shaoxing wine (see notes)
  • 40g (1/4 cup) roasted peanuts, to serve (optional)
  • Chopped steamed rice, to serve (optional)
  • Gai lan (Chinese broccoli), to serve (optional)
  • 42.00 gm light soy sauce
  • 20.00 ml Shaoxing wine
  • 20.00 ml white vinegar
  • 16.00 gm brown sugar
  • 1 tsp ground Sichuan pepper (see notes)
  • 36.80 gm vegetable oil
  • 3 whole long dried chillies, halved lengthways and seeds discarded
  • 4 green shallots, thinly sliced, white and green parts separated
  • 2.50 gm cornflour
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line a large baking tray with parchment paper.
  • Trim the tips off the chicken wings and discard. Cut the wings in half through the joints. In a large bowl, combine the chicken wings with cornflour, ginger, soy sauce, and Shaoxing wine. Let it marinate for 20 minutes.
  • Arrange the chicken wings in a single layer on the tray. Roast them, ensuring to flip halfway through, for about 15 minutes or until fully cooked.
  • In a bowl, combine soy sauce, Shaoxing wine, vinegar, sugar, and Sichuan pepper to make the kung pao sauce. Set aside.
  • In a large, heavy-based saucepan over medium-high heat, warm the oil. Add the dried chilli and stir-fry for 1 minute until dark red. Toss in the garlic and white parts of the green shallot, stir-frying for another 30 seconds. Pour in the soy sauce mixture and simmer until slightly thickened, about 1 minute. In a bowl, mix cornflour with 1 tsp water, then stir it into the sauce. Simmer and stir for 1 more minute until the sauce is thick and glossy. Remove from the heat and enjoy!
  • Place the chicken wings in the sauce, add peanuts, and toss together. Transfer to a serving dish, sprinkle with green shallot tops, and serve with steamed rice and gai lan, if desired.

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