Empress Chicken Wings
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 680.38 g chicken wings
- 44.37 ml dark soy sauce
- 14.79 ml dry sherry
- 2 inch fresh ginger, minced
- 1 clove garlic, minced
- 29.58 ml vegetable oil
- 78.78 ml cornstarch
- 177.44 ml chicken stock or 177.44 ml chicken broth
- 2 scallions, sliced thin
- 1 inch fresh ginger, cut into slivers
directions
- Cut chicken wings into three pieces at the joint sections; discard tips.
- In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings.
- Marinate wings for several hours refrigerated.
- Take wings out of the marinade and set marinade aside for use later in recipe.
- Heat the vegetable oil in a large deep skillet.
- Dredge wings in cornstarch, shaking off excess.
- Add wings to the pan, but do not crowd.
- Cook until golden, and remove from pan (Do in batches if necessary).
- Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot.
- Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes.
- Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com