(Bernard McWilliams)
Chef Dale Talde coats chicken wings in a rich flour batter before, deep frying and tossing with a sweet and spicy kung pao- inspired sauce, topped with chopped peanuts, cilantro, scallions and served with a buttermilk ranch sauce.
Cook Time:
Prep Time:
Total Time:
Servings: 2
Ingredients:
2 tablespoon annatto seed
1 Each star anise
1 tablespoon schezuan peppercorn
2 cup vegetable oil
1/4 cup rice wine
1/4 cup rice vinegar
1/4 cup and 2 Tablespoons oyster sauce
1/4 cup and 2 Tablespoons sweet chili sauce
1/4 cup and 2 Tablespoons chili bean sauce
1 tablespoon sesame oil
1/4 cup and 2 Tablespoons schezuan oil (recipe above)
2 cup rice flour
1 cup water
1 cup mayonnaise
1 cup sour cream
1/2 cup buttermilk
1 Packet of ranch powder
Vegetable oil for frying
Chopped peanuts
Chopped cilantro
Sliced scallions
Preparation:
Bring everything up in cold oil. Steep for at least 30 minutes.
Strain and Reserve.
Preheat oil to 325 degrees Fahrenheit. Mix rice flour and water until smooth. Rinse and dry chicken wings.
Dredge wings in wing batter and fry until golden brown.
Drain excess oil off wings then toss in kung pao sauce.
Garnish with chopped peanuts, chopped cilantro and sliced scallions. Serve with buttermilk ranch.