YIELD Makes 2 dozen appetizers
|2||tablespoons soy sauce|
|2||tablespoons dry sherry|
|3||cloves garlic, minced, divided|
|1||teaspoon red pepper flakes|
|12||chicken wings (about 2-1/2 pounds), tips removed and cut into halves|
|2||tablespoons vegetable oil|
|3||green onions with tops, cut into 1-inch pieces|
|1/4||cup chicken broth|
|1||teaspoon sesame oil|
|1||tablespoon sesame seeds, toasted|
- For marinade, combine soy sauce, sherry, sugar, cornstarch, two-thirds of minced garlic and red pepper in large bowl; mix well. Stir in wing pieces; cover and marinate overnight in refrigerator, turning once or twice.
- Drain chicken wings, reserving marinade. Heat wok over high heat 1 minute or until hot. Add vegetable oil and heat 30 seconds. Add half of wings; cook 10 to 15 minutes or until wings are brown on all sides, turning occasionally. Remove with slotted spoon to bowl; set aside. Reheat oil in wok 30 seconds and repeat with remaining wings. Reduce heat to medium. Pour off any remaining oil.
- Add remaining garlic and onions to wok; cook and stir 30 seconds. Add wings and chicken broth. Cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent wings from sticking to bottom of wok.
- Add reserved marinade and stir-fry wings for 1 minute until glazed with marinade. Add sesame oil; mix well. Transfer wings to serving platter; sprinkle with sesame seeds. Garnish, if desired. Serve immediately.
Anyone can cook. Take this to heart the next time you embark of trying to cook authentic French cuisine. Read our recipes to find out everything you need to know.
You need more than a wok and oil to cook proper Chinese cuisine. Read these articles and learn which ingredients you'll need to prepare authentic Chinese cuisine.