Wok-Tossed, Twice Cooked, Crispy Salt & Pepper Frogs' Legs - Andrew Zimmern

Ingredients

• 2 pounds cleaned frogs legs
• 3 tablespoons kosher salt
• 3 egg whites
• 1 cup corn starch
• 4 cups peanut oil
• 2 tablespoons peanut oil reserved from the 4 cups
• 12 scallions, cut into 2-inch lengths
• 1 golf ball sized piece of fresh ginger cut into thin needles
• 1 tablespoon sea salt
• 1 teaspoon ground white pepper
• 2 tablespoons sugar
• 5 dried red chiles
• 1/2 cup thinly shaved shallots
• 1 tablespoon minced red and green hot Asian chiles
• 1/3 cup natural soy sauce
• 1/4 cup cold chicken stock
• 3 tablespoons Mirin
• 3 tablespoons sugar
• 1 tablespoon minced ginger
• 3 thinly sliced garlic cloves
• 1/2 cup minced fresh cilantro