General Tso’s Chicken Wings

General Tso’s Chicken Wings


For the chicken wings:
14 single chicken wings
1/4 teaspoon black pepper
1 tablespoon Shaoxing wine (Chinese cooking wine)
2/3 cup cornstarch

For the sauce:

2 tablespoons sugar
1 tablespoon sambal
1 tablespoon soy sauce

3 tablespoons white vinegar
2 tablespoons Shaoxing wine (Chinese cooking wine)
1/4 cup chicken stock
1 teaspoon cornstarch

For frying & stir-fry:

Frying oil
2 teaspoons chili oil with chili flakes (Lao gan ma)
5 to 6 dried whole Thai chilies
4 cloves garlic, roughly chopped


In a mixing bowl, combine chicken wings, black pepper, and Shaoxing wine. Toss well with your hands and set aside for five minutes.

In another mixing bowl, combine all ingredients for sauce. Whisk until sugar has dissolved. Set aside.
Pour frying oil into wok, at least 2 inches deep. Heat oil over medium-high heat to 325°F (160°C). While oil is heating up, add cornstarch to bowl with chicken and stir to coat evenly.
Carefully add half the chicken wings into the wok one by one. Make sure not to crowd wok. Fry chicken for 5-6 minutes and turn over; cook 5-6 minutes more or until chicken is fully cooked and golden. Stir with a spatula as needed. Gently remove wings and place on a plate lined with paper towels. Repeat with rest of chicken. Set aside.
Let wings cool completely, so they will be ready to deep fry one more time! This double-frying process will make the chicken extremely crunchy. Increase heat to high and bring oil's temperature to 375°F (190°C).

Deep-fry cooled chicken wings one more time, about 1-2 minutes. Gently remove wings and place on a plate lined with paper towels. Repeat with rest of chicken. Set aside.
Pour used oil into a heat-proof bowl. If you would like to use this oil again, let it cool while you are cooking and eating, then strain through a strainer lined with paper towels.

Wipe your wok lightly with a paper towel. Add 2 teaspoons chili oil with chili flakes, dried chili and chopped garlic into cold wok then heat the wok over medium-high heat. Keep stirring with a spatula until you can smell the fragrance from the garlic and chili, about 45 seconds to 1 minute.

Stir the sauce from Step 2 and add to the wok. Keep stirring until sauce has thickened into syrup and is boiling, about 1 to 2 minutes.
Add fried chicken to sauce and toss everything together for about 30 seconds, evenly coating chicken with sauce. Remove from heat immediately. Transfer to a serving plate and enjoy with a glass of ice cold beer!