Method
Step 1
Cut the wings in half lengthwise between the bones, then put the pieces in a bowl. Weigh the wings, then multiply the amount by 0.01 – this is the amount of salt you need. Sprinkle the salt over the wings, then mix well.
Step 2
Briefly rinse the black beans, then put them in a small bowl and add 40ml (2 tbsp + 2 tsp) warm water and the soy sauce. Halve the Tianjin chillies, shake out and discard the seeds, then slice the chillies into thin rings.
Step 3
Dredge the wings in the flour, then lay them on a cooling rack placed over a tray. Leave them to air-dry for at least 10 minutes, then coat them again.
Step 4
Pour 750ml (3¼ cups) of the cooking oil into a medium wok or deep pan, and heat to 160C/320F over medium heat. In 4 to 5 batches, fry the chicken for 3 minutes, then drain on the rack placed over the tray. After frying the last batch, fry the wings again for 1 minute at 170C/340F.
Step 5
Place a large wok over medium heat and add the remaining 120ml (½ cup) of cooking oil to 100C/212F. Add the panko, garlic, sugar and 1 teaspoon of salt. Stir almost constantly until the panko and garlic are pale golden, about 2 to 5 minutes. Mix in the black beans and its steeping water, along with both types of chillies and the spring onions and cook, stirring, for about 2 minutes, or until the wok is dry.
Step 6
Taste for seasonings and add more salt and sugar, if necessary. Add the wings and cook, stirring, for about 3 minutes longer, or until the wings are hot. Pile onto a platter and serve.
Note
The garlic and breadcrumb mixture left over after the wings are eaten can be kept in the fridge for at least a week. It’s delicious with rice or congee or sprinkled over scrambled eggs or stir-fried vegetables.
Recipe adapted from Kung Pao & Beyond by Susan Jung (Quadrille, 2023). Photography © Yuki Sugiara.
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