Guifei Chicken Wings
A deep red, fried-and-braised chicken wing dish with a savory, salty, and spicy flavor profile.
Ingredients
chicken wings (marinated with salt, cooking wine, white pepper, egg white, and starch)
to taste
egg white (for marinating)
to taste
starch (for marinating)
to taste
scallions (washed and minced)
to taste
ginger (washed and minced)
to taste
garlic (washed and minced)
to taste
chili peppers
to taste
stock
2 tbsp
cooking wine
1 tbsp
doubanjiang (broad bean paste)
1 tbsp
fine salt
1 tsp
sugar
2 tsp
MSG
2 tsp
white pepper
2 tsp
soy sauce
to taste
cooking oil (for frying)
to taste
Instructions
1
Marinate the Chicken Wings
Mix the chicken wings evenly with salt, cooking wine, white pepper, egg white, and starch, then set aside to marinate. Wash the scallions, ginger, and garlic and mince them finely.
2
Deep-Fry the Chicken Wings
Heat oil in a wok to about 60% hot (roughly 160°C / 320°F). Add the chicken wings one at a time and fry until golden brown, then remove and drain.
3
Braise and Reduce the Sauce
Leave a thin layer of oil in the wok and stir-fry the doubanjiang until it turns red and releases its fragrance. Add the stock and simmer briefly, then strain out the paste solids. Return the chicken wings to the wok along with ginger, garlic, scallions, chili peppers, soy sauce, cooking wine, sugar, and salt. Braise until the wings absorb the flavors, stir in the MSG, and reduce the sauce until thick and glossy. Transfer to a serving plate and serve immediately.
