Salt and pepper chilli chicken wings-Salt Pepper chicken wings is one of popular dish in Chinese restaurants which is often ordered in bulk for Asian parties. Wings are fried a crunchy golden brown, and then tossed in a garlic, red chili, white, and black pepper mixture. It makes them flavorful and addictive.
- 1 1/3 cup flour
- 2 tablespoon cornstarch
- 1 1/3 cup water
- 22 chicken drummettes
- vegetable oil for frying
- 1 head of garlic (minced)
- 2 tablespoon olive oil
- 1 bunch of green scallions (finely chopped)
- 2 teaspoon red chili flakes
- pepper salt seasoning for fried chicken
- Pour vegetable oil into a pot, it is about 2 inches deep. Heat on medium high until oil reaches about 350F.
- Cornstarch, whisk flour, and water in a medium sized bowl until no lumps remain. Pat chicken wings dry, with paper towel. Coat chicken in slurry; and then place into hot oil.
- Chicken is fried twice. Work in small batches about 6-8 pieces at a time. Fry about 8 minutes. Chicken will be, a light golden color. Drain excess oil on paper towels.
- Set chicken aside, to wait for second fry. Continue until all your wings have been fried once about 8 minutes. Then, again work in small batches (though you can increase to about 8-10 pieces per batch since chickens are less likely, to stick together now which they have a crunchy batter, rather than the wet coating), fry chicken a second time about 8 minutes (chicken doesn’t get coated again in the slurry). Chicken should now be crunchy and golden well. Set finished chicken aside. Repeat with remaining, chicken until all wings have been fried twice.
- In a wok, add olive oil, and bring to medium heat. Once oil is hot, add in garlic. Cook and stir until aroma of garlic comes out, and garlic is lightly browned.
- Lower heat, and add in chili flakes, and scallions and cook about 1 minute on low heat. Turn off heat, and place finished chicken into wok, and then toss the chickens’ wings in the garlic mixture. Sprinkle white pepper mix; evenly over chicken. Taste, and adjust as needed.