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General Tso-Style Fried Wings
Andre Lewis

General Tso-Style Fried Wings

Cornstarch gives these wings a thin craggy shell for a sweet-hot soy glaze to grip. The sauce includes real vinegar and dried chiles, keeping it sharper than ordinary sweet-and-sour. Toss at the last second; the starch crust softens quickly once the glossy glaze lands.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 lb split chicken wings
  • 1 1/2 tsp kosher salt
  • 1 cup cornstarch
  • 2 qt neutral frying oil
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup packed brown sugar
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 4 dried red chiles broken
  • 3 garlic cloves minced
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Pat the wings dry, season with salt and coat in 1 cup cornstarch, shaking off excess.
  2. Heat 3 inches of oil to 350°F and fry in batches for 10 to 13 minutes until crisp and at least 165°F inside.
  3. Simmer the soy sauce, brown sugar, vinegar, 1/4 cup water, chiles and garlic for 3 minutes.
  4. Whisk the remaining cornstarch with cold water, add it to the sauce and simmer 1 minute until glossy.
  5. Drain the wings on a rack, toss with a thin coat of sauce and serve immediately.