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chicken broth garlic hoisin sauce fresh ginger soy sauce honey pepper vegetable oil chicken sesame seeds
Viewed: 114 - Published at: 7 years agoIngredients
- 1 cup chicken broth
- 6 garlic cloves, coarsely chopped
- 1/4 cup hoisin sauce
- 2 tablespoons chopped fresh ginger
- 1 1/2 tablespoons soy sauce
- 1 tablespoon honey
- 1/4 teaspoon pepper
- vegetable oil
- 2 lbs whole chicken wings, tips discarded, wings separated at the joint
- 1 tablespoon sesame seeds, toasted
Method
- Using a blender, puree the chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to a small saucepan and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 15 minutes. Cover and keep warm over low heat.
- Meanwhile, in a large pot, add enough oil to reach a depth of 2 inches; heat over medium-high heat until it registers 300° on a deep-fat thermometer.
- Working in 2 batches, fry the wings, turning occasionally, until golden, 3 to 4 minutes. Transfer to a papertowel- lined baking sheet. Let the oil return to 300° between batches.
- Heat the oil until it registers 350°. Working in 2 batches, fry the chicken wings again until browned, 4 to 5 minutes. Drain on a paper-towel-lined baking sheet.
- Immediately transfer to a large bowl, add half of the ginger-garlic sauce and toss.
- Sprinkle with the sesame seeds. Use the remaining sauce for dipping.