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

4
Servings
798
Calories Per Serving
Deliver Ingredients

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
32g
46%
Sugar
18g
20%
Saturated Fat
6g
25%
Cholesterol
30mg
10%
Carbohydrate, by difference
108g
83%
Protein
19g
41%
Vitamin A, RAE
81µg
12%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
178mg
18%
Choline, total
34mg
8%
Fiber, total dietary
7g
28%
Folate, total
106µg
27%
Iron, Fe
7mg
39%
Magnesium, Mg
69mg
22%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
385mg
55%
Selenium, Se
22µg
40%
Sodium, Na
2972mg
100%
Thiamin
1mg
91%
Water
131g
5%
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.

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