SZECHUAN CHICKEN WINGS RECIPES

Steps:

• In a large resealable plastic bag, combine the soy sauce, sugar, water, garlic, lemon juice and chili sauce; set aside. , Cut chicken wings into three sections; discard wing tip sections. Place flour in another large resealable plastic bag; add chicken wings, a few at a time, and shake to coat. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few pieces at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels. Add chicken to soy sauce mixture, a few pieces at a time, and shake to coat.,

Steps:

• Marinate chicken wings in Shaoxing wine, salt and pepper for 2 to 4 hours prior to cooking. Keep in refrigerator below 40 F. In saute pan, heat canola oil close to smoke point. Saute garlic, ginger, scallions and chilies, until softened, about 3 to 4 minutes. Add both types of sesame seeds along with Szechwan peppercorn, five-spice, wine, sugar, soy sauce and sambal. Bring mixture to simmer for about 8 to 10 minutes, until slightly reduced. Create slurry with 4 tablespoons of cornstarch and water by combining together and whisking until smooth. Add slurry to simmering sauce. Bring back to a boil to fully thicken. Sauce can be chilled below 40 F for later use, or kept hot for immediate service. To prepare chicken, drain out excess juices from marinade. Dust chicken with remaining cornstarch. Deep-dry in a 350 F fryer for 6 to 8 minutes, or until chicken reaches 165 F internally. For immediate service, take chicken wings and place in big metal bowl. Toss liberally with sauce and garnish with reserved scallions.