Fried Chicken Wings (Chinese Restaurant Style)
These crispy golden Chinese restaurant-style fried chicken wings are full of flavor, marinated in umami-rich sauces, and perfectly coated in cornstarch for a crunchy bite. Learn how to make them at home with pressure-cooker tenderizing and deep-frying for the ultimate texture and taste!
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.
Notes
Refrigerate leftovers for 3 days or freeze for up to a month. Reheat in oven or air fryer to restore crispness.