Kung Pao Chicken Wings

Kung Pao Chicken Wings
Staff Writer

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
  • 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
  • packet ranch powder
  • 2  Cups  rice flour
  • 1  Cup  water
  • 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.

Nutritional Facts

Total Fat
93g
100%
Sugar
29g
32%
Saturated Fat
16g
67%
Cholesterol
28mg
9%
Carbohydrate, by difference
125g
96%
Protein
20g
43%
Vitamin A, RAE
887µg
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
107µg
100%
Calcium, Ca
267mg
27%
Choline, total
33mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
60µg
15%
Iron, Fe
8mg
44%
Magnesium, Mg
99mg
31%
Manganese, Mn
2mg
100%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
741mg
100%
Selenium, Se
40µg
73%
Sodium, Na
2293mg
100%
Water
157g
6%
Zinc, Zn
3mg
38%

Kung Pao Chicken Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Kung Pao Chicken Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.