The pot lid rattles and you know dinner is almost ready. You caught that tiny clink as the float valve jiggles, kinda like it9s whispering good news. You sense the familiar steam cues coming off, which means you almost got yourself some serious fried chicken wings tonight.
It9s funny how something so crispy on the outside can be so tender on the inside. You remember that sealing ring snugged tight, trapping in all the goodness and steam to do its thing. And you get this whiff of the spices mingling in the air, teasing your taste buds and make your stomach start rumbling.
That kinda anticipation is the best part. You feel the kitchen warmth wrap around you while you wait for that perfect tender pull. Fried chicken wings Chinese restaurant style might seem tricky, but with pressure cooker tricks and some patience, you can nail this at home, no sweat.
The Truth About Fast Tender Results
- Your pressure cooker9s float valve gotta stay up to keep the steam in tight.
- The sealing ring is your best friend for locking all that moisture inside.
- The quick release method helps stop cooking exactly when you want it.
- Marinating wings overnight really lets flavors sink deep, kinda like a flavor soak.
- Cornstarch in the batter keeps the outside crispy and light.
- Cooking at the right oil temp (around 350 B0F) gives you that golden crust every time.
- Watch the steam cues for timing your quick releases and when to open the lid safely.
Everything You Need Lined Up
- 12 whole chicken wings, rinsed and patted dry 10 gotta get 9em ready right.
- 1 teaspoon granulated sugar to add a little sweet balance.
- 1 teaspoon freshly ground black pepper for some punchy spice.
- 2 teaspoon ground white pepper 10 the secret Chinese touch for heat.
- 2 teaspoon garlic powder for that garlic love without chopping.
- Kosher salt, to taste, 19cause salt is your flavor anchor.
- 1 tablespoon Shaoxing wine 10 don't skip this or you miss the authentic vibe.
- 1 tablespoon soy sauce adds salty richness.
- 1 tablespoon fish sauce for umami that sneaks up on you.
- 2 teaspoons sesame oil 10 your sesame scent that gives it that restaurant flair.
- 1 large egg plus 1 egg yolk 10 this helps the coating stick like pros do it.
- 4 cup cornstarch, divided 10 to keep that crust light and crispy.
- Oil for frying 10 peanut oil works heck good because it handles heat well.
How It All Comes Together Step by Step
First, rinse those chicken wings and pat 9em dry good with paper towels. You need 9em dry so your marinade sticks better and the crust comes out crispy.
In a big bowl, mix sugar, black pepper, white pepper, garlic powder, kosher salt, Shaoxing wine, soy sauce, fish sauce, and sesame oil. Stir it all up till it9s one friendly marinade squad.
Drop your wings in and toss 9em so every piece gets coated with those flavors like they9re getting a spa treatment. Cover them up and pop the bowl in the fridge for at least an hour, but overnight9s what really works.
When you9re ready to cook, take the wings out and let 9em come to room temp. This helps the frying go better and keeps the insides tender.
Heat your peanut oil in a big, heavy pot or fryer to about 350 B0F. Use a thermometer if you can, so you get that perfect frying temp.
While oil9s heating, beat the egg and egg yolk together, then toss wings in the egg mix. Next, coat 9em lightly with cornstarch 10 just enough to cover but not be heavy.
Fry the wings in batches so they don9t crowd the pot. About 8 to 10 minutes per batch till they get golden brown and crispy. You9ll see the float valve jiggle and steam cues as the oil bubbles off, telling you that9s when to watch closely.
Drain fried wings on paper towels and let 9em rest about five minutes before you dig in. This little pause helps juices settle and keeps 9em tender inside with that crisp outside.
Time Savers That Actually Work
- Marinate wings the night before so you skip the wait later on.
- Use pre-ground spices if you9re in a rush instead of measuring and cracking fresh pepper.
- Heat oil while wings come to room temp 10 multitasking rocks in kitchen.
- Prep your cornstarch and egg station before pulling wings from the fridge.
- Quick release pressure cooker to stop cooking ASAP and keep texture spot on.
When You Finally Get to Eat
You pick up a crispy wing and feel that satisfying crunch under your fingers. The outside9s golden, seasoned just right, with tiny bubbles of crunchy goodness that you just can9t replicate without this method.
When you bite in, the tender pull hits you. Juices spill a little and that marinade punch dances on your tongue with garlic, pepper, and a whisper of sesame oil. You almost close your eyes because it9s that good.
Eating these wings at home feels like you just snagged a seat at your favorite Chinese restaurant. It9s comfort and excitement all in one with that quick tender cooking and deep fried crunch. Heck, you might just wanna make extra for leftovers.
How to Store This for Later
If you got leftovers (which might not happen often), put 9em in an airtight container once cool to keep the crisp mostly intact. Cooling 9em first before sealing is key to avoid soggy mess.
Refrigerate leftovers up to 3 days, but make sure to reheat in an oven or air fryer for that fresh crisp. Microwave9s a no-go if you want that crunch.
For longer storage, freeze wings flat on a tray first, then transfer to a zip bag. Freeze for up to a month so you got wings ready to pull out for a quick treat.
When reheating from frozen, bake at 375 B0F and flip 9em halfway through so they warm evenly and regain that crunch like fresh fried.
What People Always Ask Me
- Q: Can I skip the marinating step?
A: Skippin9 it means less flavor soak and kinda tougher wings. I don9t recommend it if you want best taste and tender pull. - Q: How do I know when to quick release the pressure cooker?
A: Watch the float valve and steam cues closely. Once cooking time9s up, use quick release right away to stop more cooking happening. - Q: Can I use other oils instead of peanut?
A: Yeah totally, just pick oils with a high smoke point like canola or vegetable oil for best results. - Q: What if my wings aren9t crispy enough?
A: Make sure wings are well patted dry before marinading and don9t overload the fryer or pot. Also, cornstarch coating is your best pal for crispy skin. - Q: Does the pressure cooker cook these wings fully?
A: Actually, no. The pressure cooker is often used for tenderizing here, but final frying is what gives crispness and finishes cooking fully. - Q: Can I double this recipe?
A: You can, but just fry in batches to avoid crowding and uneven cooking. Pressure cooker space might be limited so adjust time if needed.
Fried Chicken Wings (Chinese Restaurant Style)
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 12 chicken wings rinsed and patted dry
- 1 teaspoon granulated sugar
- 1 teaspoon freshly ground black pepper
- 0.5 teaspoon ground white pepper
- 0.5 teaspoon garlic powder
- Kosher salt to taste
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 large egg plus 1 egg yolk
- 0.25 cup cornstarch divided
- peanut oil for frying
Instructions
Instructions
- Rinse chicken wings and pat dry thoroughly.
- In a large bowl, mix sugar, black pepper, white pepper, garlic powder, salt, Shaoxing wine, soy sauce, fish sauce, and sesame oil.
- Add wings to the marinade and coat evenly. Refrigerate at least 1 hour or overnight.
- Bring wings to room temperature before cooking.
- Heat peanut oil to 350°F in a heavy pot or fryer.
- Beat the egg and yolk, toss wings in the mixture, then coat with cornstarch.
- Fry wings in batches for 8-10 minutes until golden brown and crispy.
- Drain wings on paper towels and rest for 5 minutes.
- Serve immediately or store leftovers as directed.
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