The Chinese love to eat every part of the chicken, and the wings, deep-fried and crisp, are a favorite snack. This recipe is a simple one that makes a good snack or first course. You’ll need to hand out finger bowls.
Ingredients: (Serves 6)
- 24 chicken wings
- 3 lumps rock (limp) sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine
- Oil for deep-frying
- 2 teaspoons finely chopped ginger
- 1 scallions (spring onions), finely chopped
- 2 tablespoons hoisin sauce
- 125 ml/4 fl oz/½ cup chicken stock
Method:
Discard the tip of each chicken wing. Cut each wing into two pieces through the joint. Put the wing pieces in a bowl.
Put the rock sugar, dark soy sauce, light soy sauce and rice wine in a small jug. Mix until combined, breaking the sugar down as much as you can. Pour the mixture over the chicken wings, then marinate in the fridge for at least 1 hour, or overnight.
Drain the chicken wings, reserving the marinade. Fill a wok one-quarter full of oil. Heat the oil to 180°C/350°F, or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the chicken wings in batches for 2-3 minutes, or until they are well browned. Drain on paper towels.
Carefully pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over high heat, add the reserved oil and heat until very hot. Stir-fry the ginger and spring onion for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for 1 minute, then add the stock and bring to the boil. Reduce the heat, cover the wok and cook gently for 8-10 minutes, or until the chicken wings are cooked through and tender. Increase the heat and bring the sauce to the boil, uncovered. Cook until the sauce reduces to a sticky coating.