1 Pack Chicken Wings
½ cup Self Rising Flour
½ cup Potato Starch or Cornstarch
1 TBSP Baking Soda
2 Eggs
1 TBSP Onion Powder
1 TBSP Roasted White Pepper Salt
½ Tsp msg (Optional)
Sesame Seeds
3 Garlic Cloves (minced)
¼ Cup Soy Sauce
1 TBSP Brown Sugar
2 TBSP Palm Sugar
1 TBSP Sriracha
1 Tsp White Vinegar
1 TBSP Red Chili Flakes (Optional)
Prepare sauce by combining the soy sauce, brown sugar, palm sugar, sriracha, white vinegar, red chili flakes. Set Aside
Clean the chicken wings. Segment Chicken wings at the joint, so you’re left with two pieces. Rinse and make sure that the chicken is dry before placing it in a large bowl.
Add Flour, Starch, Baking Soda, 2 Eggs, Onion Powder, Roasted White Pepper, and msg to the chicken, mix well
Deep Fry Chicken in batches for 10-12 minutes. Do not over crowd the pot as it will cause the temperature to drop. Take the wings out and place on a cooling rack. Cook the second batch and allow the first batch to sit. Once the second batch is finished cooking you will begin the double fry method. Refry the first batch for a few minutes or until the outer skin is a nice crispy golden brown color. Set on the cooling rack and repeat steps for the second batch.
Heat oil in a stir fry pan and add minced garlic, saute until fragrant.
Add in sauce mixture and allow it to bubble on low for a few minutes. Do not let it over caramelize and thicken as we want the sauce to be a little runny.
Next add in the fried chicken to the sauce and mix until wings are coated
Once all the chicken is coated with the sauce, garnish with sesame seeds and green onions
Place wings in a basket lined with parchment paper and serve
