|5 pounds chicken drumettes||1/4 cup corn starch|
|1/2 cup soy sauce||1/8 cup rice wine|
|1/2 tablespoon ginger, minced||1/2 tablespoon each kosher salt and black pepper|
|1/2 tablespoons green onions, chopped||Soy bean oil, for frying|
|1/2 tablespoon garlic, minced||Ingredients for sauce (below)|
|1/4 tablespoon chili flakes|
Wash and dry chicken drumettes.
Mix all ingredients together, and pour over chicken wings. Place in refrigerator for 2 hours, and then drain liquid from drumettes.
Preheat oven to 250 degrees Fahrenheit.
Bake chicken on a cookie sheet lined with foil for 20 minutes, or until cooked through.
Make sauce (recipe below).
Place soy bean oil in a pot on stove, and bring to 325 degrees.
Dust chicken with corn starch and all-purpose flour, shake off excess, and fry in small batches until crispy. Drain well on paper towels.
Place in mixing bowl, and toss with sauce (recipe below) until nicely coated. Serve immediately.
Garnish with thinly sliced green onions, and crushed toasted peanuts.
TO MAKE SAUCE: Saute 1/2 cup chopped garlic until brown.
Add 1 1/2 cups simple syrup and 1/4 cup Chili Sombal to garlic, and bring to a simmer.
Add 1/4 cup rice wine and reduce slowly until it's a sauce consistency.
Add 2 cups rice vinegar and 1/4 cup soy sauce, and reduce until the mixture coats the back of a spoon.
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