Chinese-Style Buffalo Wings

Chinese-Style Buffalo Wings

Chinese-Style Buffalo Wings, Chinese Takeaway in 5: 80 of Your Favourite Dishes Using Only Five Ingredients by Kwoklyn Wan. Photography by Sam Folan.

Chinese-Style Buffalo Wings, Chinese Takeaway in 5: 80 of Your Favourite Dishes Using Only Five Ingredients by Kwoklyn Wan.

Kwoklyn Wan is back with 80 classic Chinese dishes that use only five ingredients. Alongside a basic store cupboard of five essentials—salt, pepper, soy sauce, sugar and oil—you can make a feast of easy dishes using the bare minimum.

All your favourites are here—from Tom Yum Soup to Prawn Toast, Sweet Chilli Salmon and Lemon Chicken, Sweet and Sour Pork Balls or Beef in Oyster Sauce, Aubergine Fritters and Chilli Ginger Crispy Tofu—and all use only five key ingredients, all of which are readily available from supermarkets or local stores.

Ditch the takeaway or delivery Chinese food and make your own at home—no fuss, less money, and more healthy.

Chinese Takeaway in 5: 80 of Your Favourite Dishes Using Only Five Ingredients is available at Amazon.com and Indigo.ca


Chinese-Style Buffalo Wings

We’ve all heard of and probably tasted the American-style buffalo wing, smothered in its rich, spicy and very tangy sauce. Well, these Chinese-style wings deliver just as much mouth-watering action; they’re crispy and juicy with a spicy tang thanks to the fermented chilli beans. Set your taste buds on high alert because there’s going to be a lot going on with each bite.

  1. 500g (1lb 2oz) chicken wings
  2. 50g (½ cup) cornflour(cornstarch)
  3. 2 tbsp chilli bean sauce
  4. 5 tbsp rice vinegar or apple cider vinegar
  5. 1½ tbsp tomato purée (paste)

From the store cupboard

750ml (3 cups) vegetable oil for deep-frying

2 tbsp light soy sauce 2 tbsp sugar

Use kitchen scissors to remove the tips from the wings and then carefully separate each wing into the drumette (the upper part of the wing that resembles a small drumstick) and the flat (the middle part of the chicken wing that connects the drumette and the tip). Pat each piece dry with kitchen paper and set to one side.

Pour the oil into a large saucepan and heat to 175°C (340°F).

Put the cornflour into a large bowl and dredge each wing, banging off the excess flour. Carefully fry the wings, in batches so as not to overcrowd the pan, for 8–10 minutes, or until the chicken is completely cooked. Drain on a wire rack or a plate lined with kitchen paper and set to one side.

Once all of the wings have been fried, place a wok over a medium heat and add the cooked wings with the chilli bean sauce, rice vinegar, tomato purée, soy sauce and sugar. Stir gently until all the pieces are well coated in the sauce, then transfer to a serving plate.

Recipe reprinted with permission from Hardie Grant Books.

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