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Appetizers


For the Schezuan oil:
2 Tablespoon annatto seed
1 Each star anise
1 Tablespoon schezuan peppercorn
2 Cup vegetable oil

For the Kung Pao Sauce:
1/4 Cup rice wine
1/4 Cup rice vinegar
1/4 Cup and 2 Tablespoons oyster sauce
1/4 Cup and 2 Tablespoons sweet chili sauce
1/4 Cup and 2 Tablespoons chili bean sauce
1 Tablespoon sesame oil
1/4 Cup and 2 Tablespoons schezuan oil (recipe above)

For the Wing Batter:
2 Cup rice flour
1 Cup water

For the Buttermilk Ranch:
1 Cup mayonnaise
1 Cup sour cream
1/2 Cup buttermilk
1 Packet of ranch powder

Extras:
Vegetable oil for frying
Chopped peanuts
Chopped cilantro
Sliced scallions


For the sauce:

Step 1: Bring everything up in cold oil. Steep for at least 30 minutes.
Step 2: Strain and Reserve.

For the wings:

Step 1: Preheat oil to 325 degrees Fahrenheit. Mix rice flour and water until smooth. Rinse and dry chicken wings.
Step 2: Dredge wings in wing batter and fry until golden brown.
Step 3: Drain excess oil off wings then toss in kung pao sauce.
Step 4: Garnish with chopped peanuts, chopped cilantro and sliced scallions. Serve with buttermilk ranch.


Unrated