This distinctive savory chicken recipe is full of savory goodness. And who doesn't like red pepper flakes?!
Appetizer, Main Course
vegetable oil for frying
1head of garlicminced
1bunch of green scallionsfinely chopped
1-2tspred chili flakes
White pepper to taste
Black pepper to taste
Salt to taste
MSGmonosodium glutamate, such as Ac’cent® to taste
Pour enough vegetable oil into a pot so that it is about 2 inches deep. Heat on medium-high until oil reaches 350F.
To make the slurry, whisk the flour, cornstarch, and water in a medium-sized bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken in slurry and then place into hot oil.
The chicken will be fried twice. Work in small batches, about 6-8 pieces at a time. Fry for 8 minutes. Chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside to wait for second fry. Continue until all your wings have been fried once for 8 minutes.
Again working in small batches, fry all of the chicken a second time for 8 minutes each (chicken does not get coated again in the slurry!). Chicken should now be golden and crunchy. Set finished chicken on a cooking rack.
In a wok, add olive oil and bring to medium heat. Once oil is hot, add in garlic. Cook and stir until aroma of garlic comes out and garlic is lightly browned (about 1 minute). Lower heat and add in chili flakes and scallions and cook about 1 minute on low heat. Turn off heat and place finished chicken into wok and toss chicken in the garlic mixture. Sprinkle white pepper, black pepper, salt and MSG to your taste evenly over chicken.
Place the chicken back on a cooling rack until it’s time to serve your guests!