Klebrige asiatische Hähnchenflügel

Zutaten

• 2 lbs. chicken wings (separated at joints)
• 5 tablespoons cornstarch
• 1 1/4 tablespoons sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup honey
• 1 teaspoon sesame oil
• 1/4 cup water
• 1/2 cup spicy banana ketchup
• 1 teaspoon minced garlic
• 1 thumb ginger (minced)
• 2 tablespoons sherry cooking wine or mirin
• 1 teaspoon cornstarch diluted 3 tablespoons light soy sauce
• 1/4 cup chopped scallions
• 2 tablespoons toasted sesame seeds
• 2 cups canola oil

Zubereitung

1. 1

   Rub salt and ground black pepper all over the chicken wings. Let it stand for 30 minutes.

2. 2

   Heat the cooking oil in a deep cooking pot.

3. 3

   Dredge the chicken wings in cornstarch. Deep fry for 8 to 10 minutes or until the chicken is cooked and the texture becomes crisp. Place the chicken in a plate lined with paper towels.

4. 4

   Meanwhile, make the glaze by heating a wok or wide pan.

5. 5

   Pour-in water, honey, ketchup, ginger, garlic, sesame oil, cooking wine. Stir to mix well. Let boil.

6. 6

   Add the soy sauce and cornstarch mixture. Stir.

7. 7

   Once the mixture becomes thick, add the fried chicken wings. Toss until the wings are coated.

8. 8

   Sprinkle toasted sesame seeds and chopped scallions.

9. 9

   Transfer to a serving plate.

10. 10

    Serve. Share and enjoy!