jiangxi style spicy chx wings
It depends on the amount of chicken wings. If I’m eating for two meals alone, I’ll probably use about 8 to 9 chicken wings.
cooking time:
40 minutes
China Jiangxi Province
submitted by:
Siyuan Chen (Olivia)
Chicken Wings
Bird's Eye Chili (small red chili available in Asian supermarkets)
Coriander Leaves
Minced Garlic
Oyster Sauce
Light Soy Sauce
Dark Soy Sauce
Broad Bean Paste
Chili Powder
Salt
Black Pepper Powder
Note: Marinating helps the chicken absorb flavor; 15 minutes is the minimum, and 30 minutes works better if time allows.
2. Heat the oil in a pan, add the marinated chicken wings and fry until golden brown on both sides.
Note: "Fry until golden brown" means cooking each side for 3-4 minutes over medium heat to lock in juice without burning the skin.
3. Add minced garlic and bird's eye chili to the pan, sauté until fragrant. Note: Sauté for 10-15 seconds only—garlic burns easily and turns bitter if overcooked.
4. Pour in light soy sauce, dark soy sauce, yellow bean paste, one spoonful of oyster sauce, and a generous amount of chili powder. Stir-fry all ingredients evenly.
Note: Stir-fry quickly for 30 seconds to mix the sauces well and avoid sticking to the pan.
5. Add a bowl of water to the pan, bring it to a simmer, then turn to medium heat and simmer for 8 minutes.
Note: "Simmer" means keeping the water at a gentle bubble (not boiling violently) to let the chicken soak up the sauce.
6. Turn up the heat to high to thicken the sauce.
Note: Stir constantly while thickening over high heat to prevent the sauce from burning at the bottom of the pan.
7. Sprinkle chopped coriander leaves over the chicken wings before serving.
Note: Adding cilantro at the end keeps its fresh aroma—do not cook it with the sauce