Ingredients
- 12 whole split chicken wings
- 4 tablespoons dark soy sauce
- 2 tablespoons sugar
- salt
- 20 g of Szechuan pepper
- 3 dried chili peppers
- 1 spring onion
- 2 thin slices of ginger
- a little oil for frying
- Cornstarch for binding
Servings:
Instructions
- The chicken wings are first cooked open in half a liter of water for 10 minutes – I scoop off the occasional foam.
- The pepper and chili peppers I fill in a small tea bag, they are only cooked, but later removed. I peel the ginger and cut the spring onion into 5cm long pieces.
- Now I measure myself 100ml from the chicken stock and heat some oil in the work. In it, the sugar is heated first, until it slowly starts to melt.
- Then I pour the soy sauce and quickly close the lid because it hisses huge. When the sugar has boiled off, I season with a little salt, pour in the broth and add the rest of the ingredients to the wok, except for the cornstarch. Frankly, I let the chicken wings cook for 15 minutes, while I turn them again and again in the sweet-spicy liquid.
- Gradually, the liquid overcooked, I still add some of the broth, so it does not get too dry, after the specified 15 minutes I get the little bag with the pepper from the wok and also the two ginger slices
- I add 1 teaspoon cornstarch in a little water and carefully tie the sauce with it – just add so much that the sauce is creamy but not sticky. The wings cover well with the spicy sauce. Time to serve.
- Mmmh, this spicy sauce is melted away. The fingers become sticky, but that does not stop us from enjoying the wings. They are really delicious. Slightly sweetish, very spicy, not quite as sharp as expected in view of the amount of pepper, the sauce can still tolerate a few chili flakes, but it was really good. The meat is very soft and almost falls off the bone. The rest of the sauce is dipped with a roll, so nothing is lost.
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