- 1 1/3 cup flour
- 2 tbsp. cornstarch
- 1 1/3 cup water
- about 22 chicken drummettes
- vegetable oil for frying
- 1 head of garlic, minced
- 2 tbsp olive oil
- 1 bunch of green scallions, finely chopped
- 2 tbsp red chili flakes
- white pepper (add more of this than the other seasonings and make sure not to leave it out. it's key to the addicting flavor)
- black pepper
- Pour enough vegetable oil into a pot or wok so that it is about 2 inches deep. Heat on medium-high until oil reaches 350F.
- Whisk flour, cornstarch, and water in a medium-sized bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken in slurry and then place into hot oil.
- Chicken will be fried twice. Work in small batches, about 6-8 pieces at a time. Fry for 8 minutes. Chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside to wait for second fry. Continue until all your wings have been fried once for 8 minutes. Then, again working in small batches (though you can increase to about 8-10 pieces per batch since chickens are less likely to stick together now that they have a crunchy batter rather than the wet coating), fry chicken a second time (chicken does not get coated again in the slurry!). Chicken should now be golden and crunchy. Set finished chicken aside. Repeat with remaining chicken until all wings have been fried twice.
- In a wok, add olive oil. Once oil is hot, add in garlic. Once aroma of garlic comes out, add in chili flakes and scallions and cook a few minutes. Turn off heat and place finished chicken into wok and toss chicken in the garlic mixture. Sprinkle white pepper, black pepper, salt and msg to taste. If you can find it in your Chinese grocery store, you can also use a salt pepper mix designed specifically for fried chicken.
Source: Kirbie Cravings
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