Empress Chicken Wings Recipes
EMPRESS CHICKEN WINGS
Very tasty wings with a great Asian flavor! Makes a wonderful appetizer. Or double the recipe if you want to make more of a meal.
Provided by PalatablePastime
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken wings into three pieces at the joint sections; discard tips.
- In a bowl, mix together soy sauce, sherry, ginger, garlic, and wings.
- Marinate wings for several hours refrigerated.
- Take wings out of the marinade and set marinade aside for use later in recipe.
- Heat the vegetable oil in a large deep skillet.
- Dredge wings in cornstarch, shaking off excess.
- Add wings to the pan, but do not crowd.
- Cook until golden, and remove from pan (Do in batches if necessary).
- Drain oil from skillet and add marinade and chicken stock to the skillet, cooking until hot.
- Add wings back to pan, coating them with sauce; cover pan and simmer 5-10 minutes.
- Place chicken on a serving platter and garnish with slivers of ginger and chopped scallion.
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- Combine the soy sauce, 1 tablespoon ginger and garlic in a large bowl. Add the chicken wings and toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.
- Place the cornstarch in a gallon size zip-top bag or large bowl. Remove the chicken wings from the marinade, reserving the marinade, and add the chicken to the cornstarch. Shake or toss to coat the chicken with the cornstarch.
- Heat the oil in a large skillet over medium heat. Add the chicken, working in batches if necessary to not crowd the pan, and brown on all sides. Remove the chicken to a plate. Drain the skillet. Place the skillet back on the burner and add the water, reserved marinade and brown sugar. Add the chicken back into the skillet and sprinkle with half of the green onions and the 1 teaspoon ginger. Cover and simmer for 5 minutes, or until the chicken is cooked through and tender. Toss the chicken in the sauce before serving. Serve topped with the remaining green onions.
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