Schezwan Chicken Wings

Instructions

1. 1

   Marinate the Chicken Wings

   • Pat the chicken wings completely dry with paper towels. This is a crucial step for achieving a crispy finish.
   • In a large bowl, combine the chicken wings, ginger garlic paste, light soy sauce, salt, and black pepper powder.
   • Mix thoroughly to ensure each wing is evenly coated.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
2. 2

   Coat and Fry the Chicken Wings

   • In a separate bowl, whisk together the all-purpose flour and 1/4 cup of corn starch.
   • Heat oil for deep frying in a wok or deep pan over medium-high heat until it reaches 350°F (175°C).
   • Dredge each marinated wing in the flour mixture, ensuring a light, even coating. Shake off any excess flour.
   • Carefully place the coated wings into the hot oil in batches, avoiding overcrowding the pan.
   • Fry for 8-10 minutes, turning occasionally, until golden brown, crispy, and fully cooked. The internal temperature should reach 165°F (74°C).
   • Remove the fried wings with a slotted spoon and let them drain on a wire rack.
3. 3

   Prepare the Schezwan Sauce

   • While the chicken is frying, prepare the sauce. Heat 2 tbsp of oil in a large pan or wok over medium heat.
   • Add the finely chopped garlic, ginger, and green chillies. Sauté for 30-40 seconds until fragrant, being careful not to burn the garlic.
   • Add the Schezwan sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar. Stir well to combine.
   • Pour in 1/4 cup of water and bring the sauce to a gentle simmer.
   • In a small bowl, mix 1 tsp of corn starch with 2 tbsp of water to create a smooth slurry. Pour it into the simmering sauce, stirring continuously until the sauce thickens slightly, about 1-2 minutes.
4. 4

   Toss and Serve

   • Add the hot, crispy fried chicken wings to the pan with the prepared Schezwan sauce.
   • Working quickly, gently toss everything together until all the wings are evenly coated in the glossy sauce.
   • Turn off the heat. Garnish with chopped spring onion greens and toasted sesame seeds.
   • Serve immediately to enjoy the best crispy texture.