Hakka Deep Fried Chicken Wings

Ingredients

• Chicken wing

  Broilers or fryers, meat and skin, raw

  27 wing, bone removed or 1.32kg

• Garlic powder

  Spices

  4 tsp or 12g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Pepper

  Spices, black

  1 tsp or 2g

• Chicken Flavor Bouillon

  Knorr

  2 tsp or 8g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Made from soy (tamari)

  4 tsp or 24g

• Shaohsing Cooking Wine

  Hsiang

  ⅔ tbsp or 33g

• Wheat flour

  White, all-purpose, unenriched

  6 tbsp or 47g

• Cornstarch

  4 tbsp or 31g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Water

  Plain, clean water

  8 tbsp or 118g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Mix garlic salt, sugar, pepper, bouillon powder, oyster sauce, soy sauce and cooking wine together in a large mixing bowl and set aside.
2. Wash and pat wings dry and add to mixing bowl of marinade. Mix with hands and massage marinade into wings for 2-3 minutes. Cover and refrigerate for at least an hour.
3. Mix flour, cornstarch, baking powder together in a small mixing bowl and slowly add water, mixing until there are no more lumps. Aim for pancake batter consistency and mix in oil once smooth.
4. Bring 10 cups of corn oil to 350 in a wok.
5. Pour mixing bowl of batter over wings and toss until evenly coated.
6. Turn heat down to medium and add 9 wings to the oil at a time, cooking in batches, for 5 minutes each batch. Bring the oil back to 350 before cooking each batch.

Similar Foods

• Deep-Fried Chicken and Corn Rolls
• Air Fryer Chicken Wings