Print

Chinese-Style Fried Chicken Wings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 28 reviews

These Chinese-style fried chicken wings are marinated in a flavorful blend of soy sauce, mirin, and aromatic spices, then double-fried to achieve an irresistibly crispy texture on the outside while remaining juicy inside. Perfect as a snack or appetizer, they pair wonderfully with vegetable fried rice for a delicious meal.

Ingredients

Chicken Wings

  • 10 whole chicken wings

Marinade and Coating

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon sugar
  • ½ teaspoon white pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • ½ teaspoon sesame oil
  • 1 tablespoon flour
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (substitute: 1 tablespoon rice vinegar + 1 teaspoon sugar)
  • 1 egg (whisked well)

Frying

  • Vegetable oil (enough for deep frying to cover wings by about 1 inch)

Instructions

  1. Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch until evenly blended.
  2. Combine Wet Ingredients: In a medium bowl, whisk together soy sauce, mirin, sesame oil, and the beaten egg. Gradually whisk the dry ingredient mixture into the wet ingredients until the batter is smooth and fully combined.
  3. Marinate Chicken: Pour the marinade into a gallon-size freezer bag and add the whole chicken wings. Seal the bag, removing as much air as possible, and massage the marinade into the wings thoroughly to coat each piece.
  4. Refrigerate: Place the bag in the refrigerator for 1 hour or preferably overnight for maximum flavor penetration. Before frying, transfer the wings along with as much batter as possible into a large bowl and let them sit at room temperature for 1 hour.
  5. Adjust Coating: If there’s excess liquid at the bottom of the bowl, sprinkle up to 1/3 cup additional flour (up to 6 tablespoons total if needed), tossing the wings gently until all excess moisture is absorbed and each wing is coated in a thin sticky batter.
  6. Prepare for Frying: If available, place cooling racks over a baking sheet to drain the fried chicken for extra crispiness; otherwise, line plates with paper towels.
  7. Heat Oil for First Fry: Pour enough vegetable oil into a deep pot to cover wings by about an inch and heat to 325°F (163°C). Ensure oil is hot enough by testing – wings should begin sizzling immediately upon contact.
  8. First Fry: Fry the wings in batches for approximately 5 minutes each, until they turn lightly browned. Remove and drain on a wire rack or paper towel-lined plate.
  9. Increase Oil Temperature: Raise the heat of the oil to between 350°F and 365°F (177°C – 185°C) for the second fry to achieve extra crispiness.
  10. Second Fry: Return the wings to the hot oil in batches and fry for an additional 3 to 5 minutes until golden and crispy on the outside. Remove and drain on racks or paper towels.
  11. Serve: Serve the crispy Chinese-style fried chicken wings hot with vegetable fried rice or your favorite side dishes.

Notes

  • Mirin can be substituted with a mixture of rice vinegar and sugar if unavailable.
  • Allowing the coated wings to rest at room temperature before frying helps the batter adhere better and promotes even cooking.
  • Double frying ensures a crunchier texture with a juicy interior.
  • Use a thermometer for precise oil temperature control to prevent undercooking or burning.
  • Cooling racks prevent the wings from sitting in oil, preserving crispiness.

Find it online: https://justsosavory.com/chinese-style-fried-chicken-wings-recipe/