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Fried Chicken Wings Chinese Style

Deliciously crispy fried chicken wings infused with a blend of savory spices, marinated to perfection for an unforgettable taste.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 10 whole whole chicken wings Opt for organic or free-range for the best flavor.
  • 2 teaspoons salt Use kosher salt for a balanced flavor.
  • 2 teaspoons garlic powder Fresh minced garlic can also be used for a more robust flavor.
  • 1 teaspoon sugar This balances the salty components, enhancing the overall taste.
  • 1/2 teaspoon white pepper It adds a delicate, fragrant heat.
  • 1/2 teaspoon ground ginger Fresh ginger can provide a more potent aroma.
  • 1/2 teaspoon onion powder This subtle sweetness rounds out the flavor.
  • 1/2 teaspoon sesame oil A touch goes a long way—pure flavor!
  • 1 tablespoon flour For a crispy coating.
  • 2 tablespoons cornstarch Helps create that sought-after crunch.
  • 2 tablespoons soy sauce Use low-sodium for a healthier option.
  • 1 tablespoon mirin Adds a touch of sweetness and depth.
  • 1 whole egg Whisked well, acts as a binding agent for the marinade.
Oil for Frying
  • as needed vegetable oil Canola or peanut oil works too for that crispy finish.

Method
 

Preparation and Marinade
  1. Combine all the dry ingredients—salt, garlic powder, sugar, white pepper, ground ginger, onion powder, flour, and cornstarch—in a small bowl.
  2. In a separate medium bowl, whisk together the wet ingredients: soy sauce, mirin, egg, and sesame oil.
  3. Slowly add the dry mix to the wet bowl, ensuring it blends into a smooth marinade.
  4. Toss the chicken wings in the marinade, ensuring every part is well-coated. Cover and let them marinate in the fridge for at least 2 hours, or preferably overnight.
  5. After marinating, let the wings sit at room temperature for about 1 hour.
  6. If there’s moisture in the bowl, lightly dredge the wings with flour.
Frying
  1. Heat vegetable oil in a deep pot to 325°F. Fry the wings in batches for about 5 minutes until they turn a light golden brown.
  2. Increase the oil temperature to 350-365°F. Fry each batch again for an additional 3-5 minutes until they are beautifully golden and crisp.
  3. Remove the wings and let them drain on paper towels or a cooling rack.

Notes

Store any leftover wings in an airtight container in the refrigerator for up to three days. For the best texture, reheat in an oven.