Kung Pao Chicken Wings - JFC International
Appetizer / American, 4
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Skillet
- Saucepan
- Baking sheet
- Parchment paper
- Paper towel
- Plate
- Oven
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Tongs
- Spoon
Ingredients
- 2 lbs chicken wings, split at joints, tips discarded
- Salt
- black pepper
- 1 cup cornstarch, for coating
- Vegetable oil, for frying
- 1 cup Dynasty Kung Pao Sauce
- 2 Tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 tsp. fresh ginger, minced
- 1/2 cup unsalted dry-roasted peanuts, roughly chopped
- Chopped green onions (for garnish)
- J-Basket roasted white sesame seeds (for garnish)
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