the first time i tried san francisco's san tung's dry fried chicken wings, i was stunned in pure amazement. i am a traditional buffalo wing type of girl and don't typically do the sweet glazes (which is funny since I have a serious sweet tooth). but, when i tried this crunchy, glazy, sweet & spicy wing, i was in heaven...yes, these will be added to my list of things to eat on my last days on earth. when you go to san tung, you have to expect major delays to find a seat since everyone comes here for these tasty morsels and the other delicious chinese food they serve up. you can tell when a place is good when it gets over 2000 yelp reviews and hold a solid 4 of 5 stars.
the internet is a great resource when you have a craving, but it's other bloggers who can make something from scratch to replicate one-of-a-kind recipe that really amazes me.
DRY FRIED CHICKEN
posted on melonoat on december 27, 2010
WINGS
- 3 qt vegetable oil
- 2 c cornstarch, divided
- 1 1/2 c water
- salt & pepper
- 3-4 lbs wings and/or drummettes
heat oil over medium-low heat. place a thermometer on the side of the pot that can handle 350°F.
wash the wings and pat dry with a paper towel. sprinkle both sides with salt & pepper.
place 1/2 c cornstarch in a bowl and coat wings.
in a separate bowl, mix remaining 1 1/2 c cornstarch and 1 1/2 c water. mix well for each batch, as the cornstarch settles and separates quickly.
check the temperature of the oil. adjust to achieve 350°F. you will need to adjust as you go to maintain this temperature.
set up a drying wire rack station with a cookie sheet, foil, and cooling rack. set aside.
heat oven to 200°F, where you place the wings to keep warm while making the sauce.
when the oil is ready, stir batter, dip each wing and place into oil. fry up to 6-8 wings/batch for 5 mins, moving/stirring occasionally to avoid stick to the bottom of the pan and each other. place on wire rack station to rest. repeat steps to start second batch.
when second batch is placed on wire rack, place first batch back into oil. these wings are twice-fried. repeat steps with second batch. after sitting on wire rack station for a few minutes, place into oven to keep warm until ready to sauce and serve.
SAUCE
- 2-3 scallions, finely chopped
- 10-15 cilantro sprigs, coarsely chopped
- 3 garlic cloves, minced
- 2-3 T soy sauce
- 1/2 c sugar (or honey)
- 1/4 c water
- 1 T rice vinegar
- 1 t chili garlic sauce (or dried red chili peppers)
chop onions, cilantro, and garlic. set aside half of the onions and scallions for garnish.
in a bowl, mix half the onions & cilantro, garlic, soy sauce, sugar, water, rice vinegar, and chili garlic sauce.
simmer mixer in a saucepan for 5-10 mins, until thickened. you might need to increase the heat and/or time for a nice glaze consistency.
toss sauce over wings and garnish with cilantro and scallions.
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