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Chinese Salt Pepper Chicken: 5 Secrets for Perfectly Crispy Wings

Chinese Salt Pepper Chicken
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Enjoy the bold flavors of Chinese Salt and Pepper Chicken Wings with a satisfying crunch and zesty marinade.

Ingredients

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  • 1/4 cup Shaoxing Wine (Substitute with sake, dry sherry, or dry white wine if needed.)
  • 1 tablespoon Minced Ginger (No direct substitutes suggested for the best flavor.)
  • 2 cloves Minced Garlic (Use fresh for superior results.)
  • 1 teaspoon Kosher Salt (Use table salt but adjust the quantity accordingly.)
  • 2 pounds Chicken Wings (Can substitute with boneless skinless thighs.)
  • 1/2 cup Potato Starch (Can replace with cornstarch if necessary.)
  • Oil for frying (Opt for high smoke-point oils like canola or peanut oil.)
  • 4–6 Chiles (Select based on your spice preference.)
  • 2 tablespoons Butter (Adds rich flavor to the topping.)
  • 1 teaspoon Ground White Pepper (Black pepper can be used as an alternative.)
  • 1/4 teaspoon Szechuan Pepper-Salt (If unavailable, substitute with kosher salt and ground black pepper.)

Instructions

  1. Marinate the chicken wings by combining them with Shaoxing wine, minced ginger, minced garlic, and kosher salt in a large bowl. Cover and let it marinate in the refrigerator for at least 20 minutes.
  2. Prepare oil for frying in a deep frying pan over medium-high heat until it shimmers at about 350°F. Coat each marinated wing with potato starch.
  3. Fry the coated chicken wings in batches for about 5 minutes on each side until golden brown and crispy. Drain on paper towel.
  4. Sauté sliced chiles and minced garlic in melted butter for 1-2 minutes until garlic is golden and fragrant.
  5. Combine the fried wings with the sautéed chiles and garlic in a serving platter. Toss gently, then sprinkle with ground white pepper and Szechuan pepper-salt before serving.

Notes

    Nutrition

    Find it online: https://sarecipe.com/chinese-salt-pepper-chicken/