Chinese Restaurant Fried Chicken Wings

Name: Chinese Restaurant Fried Chicken Wings
Yield: 2 servings
Ingredients: 15 Chicken wings - the midsection and the tip; 1 Salt and pepper; 3 tbsp Sake (Shaoxing wine, if available); 3 tbsp Soy sauce; 1 tbsp Chicken stock powder; 1 tsp Sesame oil; 1 Egg white; 2 tbsp Flour; 1 Lard (adjust as desired); 1 Vegetable oil

cookpad.japan @cookpad_jp

Similar to my "Chinese Restaurant Fried Chicken (From the Pros!)", this was one of my favorite dishes on the menu at the Chinese restaurant I worked at when I was a student. I came up with my own version through trial and error.
These are also crispy and authentic.

Be sure to massage in the seasonings in the numerical order listed.
Simple flavors are the best!

The key to their crispiness is draining the water in Step 2. In Step 4, once the frying sound and the bubbles have reduced and you can feel the meat's tenderness through the chopsticks when you pick it up, it's good to go! Recipe by Antonjr

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Ingredients

2 servings

15 Chicken wings - the midsection and the tip
Seasonings:
1 Salt and pepper
Seasonings 2:
3 tbsp Sake (Shaoxing wine, if available)
Seasonings 3:
3 tbsp Soy sauce
1 tbsp Chicken stock powder
1 tsp Sesame oil
Coating:
1 Egg white
2 tbsp Flour
Oil for deep frying
1 Lard (adjust as desired)
1 Vegetable oil

Cooking Instructions

1

Flavor the chicken with seasonings 1 - 3 in order. Let sit in the refrigerator for half a day. Adding cuts along the bone helps the flavor to marinate better.
2

Discard any excess water and massage in the egg whites. Mix in the flour until it becomes like a loose mud. ☆ Do this just before frying!
3

Fry in 160℃ oil for 3 minutes. Once they float up, remove and let sit for about 5 minutes.
4

Fry again in 180℃ oil until they're golden brown and crispy! Eat 'em while they're hot!
5

Great as-is, but they're even more delicious with some Szechuan pepper!