Dry-Braised Chicken Wings
Sichuan-style chicken wings are marinated, battered, and deep-fried, then dry-braised to a deep red color with a tender texture and a savory, salty, mildly spicy flavor.
Ingredients
chicken wings
250 g
pork leaf lard (skinned, diced, and fried)
75 g
peanut oil
50 g
diced ginger
15 g
diced garlic
15 g
doubanjiang (broad bean paste)
30 g
soy sauce
5 g
fine salt
5 g
MSG
2 g
ground white pepper
1 g
chopped scallions
25 g
cooking wine
25 g
sugar
10 g
eggs
2
dry starch (mixed with eggs into a batter)
to taste
Instructions
1
Step 1
Season the chicken wings with fine salt, cooking wine, and ground white pepper. Whisk the eggs with the dry starch to form a batter, then toss the chicken wings until fully coated. Skin the lard, dice it, and fry in a little oil until cooked through.
2
Step 2
Heat oil in the wok to about 60% hot, then add the chicken wings one by one and fry until golden brown; remove and drain.
3
Step 3
Pour off the excess oil from the wok, stir-fry the doubanjiang until it turns red, add a little stock and simmer briefly, then strain out the doubanjiang solids. Add the fried lard cubes, ginger, garlic, scallions, soy sauce, cooking wine, and sugar, and simmer until the flavors penetrate the wings. Finish with MSG.
