Cantonese Fried Chicken Wings

From the creator

Fried chicken wings! A modern dai pai dong mainstay, this is one of those dishes with not much of a clear 'standard' per se, so we wanted to teach you two versions. 0:00 - Where does Cantonese Fried Chicken Wings come from? 2:30 - Lum Choon style Fried Wings 5:22 - A note on "crispy" 6:14 - Fermented Bean Curd Fried Wings 8:00 - You can also steam Furu wings! LUM CHOON STYLE For this wing, potato starch is preferred but tapioca starch will also work. Corn starch can substitute but will have a slightly different effect. * Full chicken wings, 6 (or, twelve flats and/or drumettes) * For the brine: Salt, 10g or ~2 tsp Sugar, 15g or ~1 tbsp Chicken bouillon powder (鸡粉), 5g or ~1 tsp MSG (味精), 1g or ~1/4 tsp White pepper (白胡椒粉), 2g or ~1 tsp Soy sauce (生抽), 20g or ~4 tsp Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 20g or ~4 tsp Fish sauce (鱼露), 20g or ~4 tsp Water, enough to submerge, ~2 cups * To coat: Marinade from above, ~2 tbsp Potato starch (土豆淀粉), enough to coat, ~1.25 cups Additional potato starch right before frying, ~2-3 tbsp Mix the chicken wings with all the ingredients from the brine. Soak in the fridge for at least 90 minutes, and up to overnight. Next day, drain the wings but reserve the marinade. Add the drained wings to a large basin or stock pot together with two tablespoons of the marinade. Mix. Add a bit of potato starch to make a sort of ‘brine slurry’ that can roughly coat the wings, then add enough starch so tha

Published 2023-03-24 · Watch on YouTube ↗
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