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Serve hot and crispy, with steamed rice or a dipping sauce like chili garlic sauce or sweet soy glaze.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
These wings are best served fresh but can be pre-marinated a day ahead for convenience.
Variations:
Add a teaspoon of five-spice powder for a deeper aromatic profile.
Mix in a tablespoon of rice wine or Shaoxing wine during marination for extra depth.
Try coating the wings in a sticky garlic soy glaze after frying for a saucier version.
Use boneless chicken thighs cut into chunks for bite-sized crispy chicken bites.
FAQ:
Q: Can I bake or air fry these wings instead of deep frying?
A: Yes, though they won’t be as crispy as deep-fried. Bake at 425°F (220°C) for 40–45 minutes or air fry at 400°F (200°C) for 25–30 minutes, flipping halfway.
Q: Why use potato starch instead of flour?
A: Potato starch creates a lighter, crispier coating compared to regular flour. It’s ideal for Asian-style fried chicken.
Q: Can I marinate the chicken overnight?
A: Yes, overnight marination intensifies the flavor and tenderizes the meat even more.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.
Q: How do I know when the wings are cooked through?
A: The internal temperature should reach 165°F (74°C). You can also cut one open—there should be no pink near the bone.
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