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Kung Pao Chicken Wings | Marion's Kitchen

Name: Kung Pao Chicken Wings | Marion's Kitchen
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 500g (1 lb) chicken wings or drumettes; 8 mild dried red chillies; 2 tbsp vegetable oil; 2 garlic cloves, finely chopped; 3 tsp finely chopped fresh ginger; 1 tsp Sichuan peppercorns, crushed; 1 tsp sesame oil; 2 spring onions (scallions), sliced, green and white parts separated; ¼ cup roasted peanuts, crushed or finely chopped; Marinade:; 1 tbsp light soy sauce; 1 tbsp Shaoxing wine; 1 tbsp honey; Sauce:; 1 tbsp white vinegar; 1 tbsp water; 1½ tbsp caster sugar; 2 tbsp light soy sauce; 2 tsp dark soy sauce; 2 tsp cornflour (cornstarch)

Prep Time

15m

Cook Time

50m

Total Time

1h 5m

This Kung Pao Chicken Wings recipe by Marion's Kitchen features tender, flavorful chicken wings marinated in a delicious blend of light soy sauce, Shaoxing wine, and honey, then tossed in a spicy, savory sauce with dried red chilies, garlic, ginger, and Sichuan peppercorns, and finished with roasted peanuts.

Recipe Options

Ingredients

Servings: 4

Scale:

Scale

0.25

0.5

500g (1 lb) chicken wings or drumettes

8 mild dried red chillies

2 tbsp vegetable oil

2 garlic cloves, finely chopped

3 tsp finely chopped fresh ginger

1 tsp Sichuan peppercorns, crushed

2 spring onions (scallions), sliced, green and white parts separated

¼ cup roasted peanuts, crushed or finely chopped

1 tbsp light soy sauce

1 tbsp Shaoxing wine

1 tbsp white vinegar

1½ tbsp caster sugar

2 tbsp light soy sauce

2 tsp dark soy sauce

2 tsp cornflour (cornstarch)

Preheat oven to 200°C/400°F.

Combine all the ingredients for the marinade in a glass or ceramic bowl. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes or ideally overnight if possible.

Combine all the ingredients for the sauce in a bowl. Set aside until required.

Use scissors to cut the chillies into 3-4cm pieces.

Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.

Heat the oil in a wok over medium-high heat. Add the garlic, ginger, pale part of the spring onion, chilli and Sichuan peppercorns. Stir-fry for 30 seconds. Then add the sauce and simmer for 1 minute or until thickened. Add the chicken and roasting juices and stir-fry until the sauce is thick and glossy. Drizzle over the sesame oil and add toss through the spring onion.

Serve sprinkled with peanuts and serve.

Kung Pao Chicken Wings | Marion's Kitchen

Ingredients

Marinade

Sauce

Steps

Nutrition Facts

Kung Pao Chicken Wings | Marion's Kitchen

Ingredients

Marinade

Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts