Sweet and Sour Chicken Wings
To tell if these chicken wings are cooked, pierce one with a knife — the juice from the wings should run clear when the meat is cooked through.
INGREDIENTS | YIELDS 12 wings
- 2 tablespoons vegetable or peanut oil
- 1 clove garlic, minced
- 2 slices ginger, minced
- 2 green onions, finely chopped
- 12 chicken wings
- Simple Sweet and Sour Sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
Heat a wok or skillet on medium-high heat until it is almost smoking. Add the oil. When the oil is hot, add the garlic, ginger, and green onions. Stir-fry for 15 seconds, then add the chicken wings. Let sit for a minute, then stir-fry, moving the wings around the pan. Continue stir-frying for 5 minutes or until the wings are browned.
Pour the sweet and sour sauce over the chicken wings. Reduce the heat, cover, and simmer for 10 minutes or until the wings are cooked.
In a small bowl, stir the cornstarch into the water to make a slurry. Add the slurry to the sauce, turn up the heat to medium-high, and stir quickly to thicken. Serve hot.
Thick Sauce Versus Thin Sauce
When preparing a cornstarch slurry, the ratio of cornstarch to water will depend on whether you prefer a thicker or thinner sauce. Chinese cooks normally use a 1:2 ratio of cornstarch to water to make a thick sauce, and a 1:4 ratio of cornstarch to water for a thinner sauce.