Categories: Chicken

Ingredients

• Vegetable oil, for frying
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 2 pounds chicken wings, rinsed and patted dry
• To Make the Sauce
• 1/2 cup rice vinegar
• 1 and 1/2 cups water
• ⅔ cup sugar
• 1 teaspoon salt
• 3-4 cloves garlic, finely minced
• 1 and 1/2 tablespoons chili paste
• 2 tablespoons cornstarch mixed with 3 tablespoons water to make a slurry

Directions

1. Heat about 2 inches of vegetable oil in a large deep skillet or use a deep fat fryer.
2. Mix the cornstarch with the salt in a shallow dish and coat the chicken with the mixture. Shake off any excess.
3. Fry the chicken wings in the hot oil until the exterior is golden brown and crispy and they are cooked through on the inside, about 12 minutes. Turn a few times to ensure even cooking and avoid burning.
4. Once all the wings are ready, mix all sauce ingredients except for the chili paste and the cornstarch slurry in a large frying pan. Bring to the boil and cook until slightly thickened, about 3-4 minutes. Stir in the chili paste and bring to the boil again. Stir in the cornstarch slurry and continue cooking until thickened, about 1-2 minutes. Add the chicken wings to the sauce, toss until coated and cook over low heat until heated through. Serve immediately.

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