Chopstick Cinema

Celeste Heiter's Daily Adventures in Asian Food & Film

Chopstick Cinema

Marinade:
1 cup milk
4 cloves garlic, peeled and minced
1 knob gingerroot, peeled and shredded (about 1 tablespoon)
1 shallot, peeled and minced
2 tablespoons sugar
1 tablespoon curry powder
Salt and pepper to taste

Combine all ingredients in a large bowl. Add the chicken wings and stir to thoroughly mix. Allow to marinate for at least 2 hours, or overnight in the refrigerator.

Sweet & Spicy Glaze:

1/3 cup ketchup
1/2 cup sweet chili sauce
1 tablespoon Worcestershire Sauce
1/4 cup water
1 tablespoon peanut oil
4 scallions, thinly sliced
1 teaspoon dried chili flakes (more or less to taste)

Combine ketchup, chili sauce, Worcestershire and water in a measuring cup and set aside. Heat the oil in a wok or skillet. Add scallions and stir-fry until tender. Add sauce mixture, season with chili flakes and bring to a simmer. Reduce heat and continue simmering until sauce is slightly thickened. Remove from heat, transfer to a large bowl and set aside until needed.

Deep-Fried Chicken Wings:

12 whole chicken wings, cut into segments
Milk marinade (see recipe)
3/4 cup flour
1/4 cup cornstarch
2 tablespoons curry powder
Salt and pepper to taste
Vegetable oil for deep-frying
Sweet & Spicy Glaze
2 tablespoons sesame seeds

Drain the marinade from the chicken wings and discard. Combine flour, cornstarch and curry powder in a bowl or a plastic food bag, add chicken wings to the flour mixture and toss to thoroughly coat. Heat the oil over medium heat, add chicken wings a few at a time and fry until only lightly browned, turning occasionally to ensure even cooking.

Remove chicken from oil and drain on paper towels. Allow oil to cool and strain through a fine sieve to remove sediment. Reheat oil over medium-hig heat. Refry chicken to a crisp golden-brown. Remove from oil and drain on fresh paper towels. Toss chicken wings in spicy glaze and sprinkle with sesame seeds. Serves 4.

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