Chinese Take-Out Style Chicken Wings & Fried Rice Recipe

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is often cheaper and works well for frying.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Maple syrup can provide a similar sweetness.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: peanut oil

Peanut oil is often less expensive and great for frying.

Marinate chicken wings in soy sauce, rice wine, ginger, garlic, and five-spice powder for at least 1 hour.

In a bowl, mix cornstarch, all-purpose flour, baking powder, black pepper, and salt.

Remove wings from marinade and coat each wing in the flour mixture, shaking off excess.

Heat vegetable oil in a deep fryer or large pot to 350°F.

Fry wings in batches for 8-10 minutes or until golden brown and crispy.

Remove wings and drain on paper towels.

In a small bowl, mix honey, sesame oil, and chili flakes.

Toss the fried wings in the honey mixture until evenly coated.

Garnish with chopped scallions before serving.

Serve hot with dipping sauce if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens