Kung Pao Chicken Wings Recipe


Nutrition

Cal/Serving: 2,797
Daily Value: 140%
Servings: 4

High-Fiber, Low-Carb
Sugar-Conscious
Fat260g401%
Saturated18g88%
Trans2g0%
Carbs89g30%
Fiber8g31%
Sugars3g0%
Protein29g58%
Cholesterol80mg27%
Sodium2291mg95%
Calcium208mg21%
Magnesium149mg37%
Potassium907mg26%
Iron9mg49%
Zinc4mg25%
Vitamin A242IU5%
Vitamin C36mg60%
Thiamin (B1)0mg19%
Riboflavin (B2)0mg16%
Niacin (B3)8mg39%
Vitamin B61mg41%
Folic Acid (B9)93µg23%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E43mg213%
Vitamin K6µg7%
Fatty acids, total monounsaturated148g0%
Fatty acids, total polyunsaturated39g0%
Have a question about the nutrition data? Let us know.

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Dale Talde

Chef Dale Talde coats chicken wings in a rich flour batter before deep-frying and tossing with a sweet and spicy Kung Pao-inspired sauce, topped with chopped peanuts, cilantro, and scallions and served with a buttermilk ranch sauce.

Click here to see 24 Chicken Wing Recipes for Fall

Click here to see 101 Ways to Cook Chicken

INGREDIENTS

  • 2 tablespoons annatto seed
  • 1 star anise
  • 1 tablespoon Sichuan peppercorn
  • 2 cups vegetable oil
  • 1/4 cup rice wine
  • 1/4 cup rice vinegar
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 1/4 cup plus 2 tablespoons sweet chile sauce
  • 1/4 cup plus 2 tablespoons chile bean sauce
  • 1 tablespoon sesame oil
  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1 packet ranch powder
  • 2 cups rice flour
  • 1 cup water
  • 6 chicken wings, split
  • Vegetable oil, for frying
  • Chopped peanuts, for garnish
  • Chopped cilantro, for garnish
  • Sliced scallions, for garnish

DIRECTIONS

Combine the annatto seed, star anise, Sichuan peppercorns, and vegetable oil in a large bowl and let steep for at least 30 minutes. Strain and reserve.

Fill a large pot halfway with vegetable oil and preheat to 325 degrees. To make the sauce, combine the rice wine, rice vinegar, oyster sauce, sweet chile sauce, chile bean sauce, sesame oil, and ¼ cup plus 2 tablespoons of the oil that's been steeping and set aside.

To make the buttermilk ranch dressing, mix the mayonnaise, sour cream, buttermilk, and ranch powder together and refrigerate until ready to serve. 

Mix the rice flour and water until smooth. Rinse and dry chicken wings. Dredge the wings in wing batter and fry until golden brown. Drain excess oil off wings then toss in Kung Pao sauce. Garnish with chopped peanuts, chopped cilantro, and sliced scallions. Serve with buttermilk ranch.

Recipe Details

Servings: 4
Cuisine: American

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