RECIPES

Kung Pao Chicken Wings

Talde_Kung Pao Chicken Wings 2_By Bernard McWilliams.jpg

 (Bernard McWilliams)

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  • Servings

    2

Chef Dale Talde coats chicken wings in a rich flour batter before, deep frying and tossing with a sweet and spicy kung pao- inspired sauce, topped with chopped peanuts, cilantro, scallions and served with a buttermilk ranch sauce.

Ingredients

For the Schezuan oil:

  • 2 tablespoon annatto seed
  • 1 Each star anise
  • 1 tablespoon schezuan peppercorn
  • 2 cup vegetable oil

For the Kung Pao Sauce:

  • 1/4 cup rice wine
  • 1/4 cup rice vinegar
  • 1/4 cup and 2 Tablespoons oyster sauce
  • 1/4 cup and 2 Tablespoons sweet chili sauce
  • 1/4 cup and 2 Tablespoons chili bean sauce
  • 1 tablespoon sesame oil
  • 1/4 cup and 2 Tablespoons schezuan oil (recipe above)

For the Wing Batter:

  • 2 cup rice flour
  • 1 cup water

For the Buttermilk Ranch:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 1 Packet of ranch powder

Extras:

  • Vegetable oil for frying
  • Chopped peanuts
  • Chopped cilantro
  • Sliced scallions

Preparation

Step 1:

  • Bring everything up in cold oil. Steep for at least 30 minutes.

Step 2:

  • Strain and Reserve.

Step 1:

  • Preheat oil to 325 degrees Fahrenheit. Mix rice flour and water until smooth. Rinse and dry chicken wings.

Step 2:

  • Dredge wings in wing batter and fry until golden brown.

Step 3:

  • Drain excess oil off wings then toss in kung pao sauce.

Step 4:

  • Garnish with chopped peanuts, chopped cilantro and sliced scallions. Serve with buttermilk ranch.