Salt & Pepper Fried Chicken Wings

Forget Kentucky style! Salt and pepper fried chicken wings are a popular Chinese takeout option, typically seasoned with a mixture of salt, white pepper, and other spices, and then deep-fried until they are crispy on the outside and tender on the inside.

The dish is believed to have originated in southern China, where it is often served as a bar snack or appetizer. It has since become a staple of Chinese takeout menus around the world, thanks to its deliciously addictive flavor and crispy texture.

So next time you have the urge to order fried chicken delivery, recreate this dish at home with our simple recipe. When it tastes this good, there’s no need for dipping sauces as there’s already so much flavour from the marinate and spice - just drizzle our Chinese Chilli Oil over the top to add the final kick!

INGREDIENTS

• Chicken Marinade
• 900 gms chicken wings/drumettes
• ½ tsp salt
• 1 tsp sugar
• ½ tsp white pepper
• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp cooking wine
• ½ tbsp dark soy sauce
• Curious Elephant Chinese Chilli Oil

CHICKEN COATING

• 60 grams cornstarch
• 60 grams all purpose flour

FRYING

• 5 cups of neutral oil

FIRST SEASONING

• 2 tbsp neutral oil
• 8 cloves garlic crushed
• 3 spring onions finely sliced
• 1-2 chopped red chilli
• ½ sliced red capsicum

SECOND SEASONING

• ½ tsp salt
• ½ tsp white pepper
• Chinese Chilli Oil

INSTRUCTIONS

1. Combine all the chicken marinade ingredients together in a bowl and toss until evenly mixed and marinade for a minimum of 2 hours in the fridge
2. Remove the chicken from the fridge and let it sit at room temperature for at least 30 minutes before cooking
3. Combine your coating flour together in a bowl and coat your chicken in the flour. Dust off the excess before frying
4. Heat over high heat 5 cups of oil or enough for frying (depending on how deep your dry frying vessel is) The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken in batches in the hot oil for 3-4 minutes or until cooked through and crispy. This will depend on the size of your wings/drumettes. Drain on a paper towel.
5. Heat 2 tbsp of oil on medium heat on a pan and fry off your “first seasoning” ingredients. Garlic and shallots for a minute then add your red sliced capsicum and red chilli. Add your spring onions and stir for 10- 15 seconds. Combine with the fried chicken and sprinkle your salt and white pepper and drizzle our Chinese Chilli Oil in the end