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Kung Pao Chicken Wings


Prep Time: 10 Minutes

Cook Time: 30 Minutes

  • 2 lbs chicken wings, split at joints, tips discarded
  • Salt and black pepper, to taste
  • 1 cup cornstarch, for coating
  • Vegetable oil, for frying
  • 1 cup Dynasty Kung Pao Sauce
  • 2 Tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp. fresh ginger, minced
  • 1/2 cup unsalted dry-roasted peanuts, roughly chopped
  • Chopped green onions (for garnish)
  • J-Basket roasted white sesame seeds (for garnish)
  1. Season chicken wings with salt and black pepper. Coat them evenly in cornstarch, shaking off excess.
  2. In a large skillet or deep fryer, heat vegetable oil to 375°F (190°C). Fry chicken wings in batches until golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
  3. In a saucepan, heat vegetable oil over medium heat. Add minced garlic and ginger. Sauté until fragrant. Pour Dynasty Kung Pao Sauce into the saucepan. Add unsalted dry-roasted peanuts. Stir well, creating a rich and flavorful sauce.
  4. Toss the fried chicken wings in the prepared Kung Pao Sauce, ensuring each wing is thoroughly coated.
  5. Transfer the coated wings to a baking sheet lined with parchment paper. Bake in the preheated oven for 10-15 minutes to allow the sauce to caramelize and the wings to crisp up.
  6. Remove from the oven and garnish with chopped green onions and sesame seeds.

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Dish Type / Ethnic Cuisine