- 3
Ingredients
- 1 cup cornstarch
- 3 large eggs
- 2.5 lbs chicken wings
- canola oil, for frying
- 1/2 cup cold water
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice wine vinegar
- 3/4 teaspoon garlic salt
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
Preparation
Step 1
1. Pour 1 cup of cornstarch into a medium bowl. In another bowl, whisk together the 3 eggs. Dip chicken wings (one by one) into the beaten eggs and then thoroughly drench each wing in the cornstarch. Place chicken wings onto a large plate or baking sheet and set aside.
2. Meanwhile, pour canola oil into a regular-sized cast iron skillet, about 2-3 inches deep and heat to 350 degrees F.
3. While the oil is getting hot, whisk together all the ingredients for the sauce except the cornstarch in a small saucepan. Bring sauce to a slight boil, reduce heat to low and continue to simmer while frying the chicken.
4. Fry chicken wings in 3 batches for 5-7 minutes per side or until fully cooked through and golden brown. Place fried wings onto a paper towel-lined plate and transfer to a heatproof bowl (I preheat my oven to 300 degrees F to keep wings warm while I finish frying all of the wings). Continue frying the remaining wings.
5. While the last batch of wings is frying, add the remaining tablespoon of cornstarch to a small bowl and add 2 tablespoons of water. Stir to dissolve cornstarch. Whisk cornstarch mixture into the orange sauce and heat until thickened.
6. Pour sauce over the fried wings in the bowl and toss to fully cover all of the wings. Sprinkle with sesame seeds and scallions, if desired.