Daddy Lau's Fried Chicken Wings Cantonese Style
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Crispy and savory Cantonese-style fried chicken wings, perfected with a unique double-frying technique and a flavorful marinade.
00:15:00 total
Serves 4
medium
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Ingredients
- whole chicken wings - watch the video to see (separated into parts, tips removed)
- garlic - watch the video to see
- salt - watch the video to see
- sugar - watch the video to see
- oyster sauce - watch the video to see
- light soy sauce - watch the video to see
- cooking wine - watch the video to see
- white pepper - watch the video to see
- flour - watch the video to see
- corn starch - watch the video to see
- baking powder - watch the video to see
- water - watch the video to see
- oil - watch the video to see (for mixing into batter and frying)
Instructions
- Prepare Chicken Wings: Separate each part of the whole chicken wing, removing the tip and the small bones.
- Marinate Chicken Wings: Combine garlic, salt, sugar, oyster sauce, light soy sauce, cooking wine, and white pepper to create the marinade. Coat the chicken wings in the marinade.
- Prepare Batter: Combine flour, corn starch, baking powder, and water. Add a bit of oil and mix it in to create the batter.
- First Fry: Heat oil in a wok to 350°F. Coat the wings in the batter by hand and fry, mixing around to prevent sticking, for 5 to 7 minutes. Remove the chicken from the oil.
- Second Fry: Heat the oil to 400°F. Fry the wings a second time for just 30 seconds to get them extra crispy. Then remove from the oil.
- Serve: Plate the chicken wings and serve immediately.
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