Ingredients
Method
Preparation
- In a mixing bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, five spice powder, and black pepper. Mix well.
- Add chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for better flavor.
- After marinating, remove the wings from the refrigerator and sprinkle cornstarch over them. Toss to coat evenly.
Frying
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Carefully add the wings in batches to avoid overcrowding. Fry for about 8-10 minutes or until golden brown and crispy.
- Using tongs, remove the wings and place them on paper towels to drain excess oil.
- Serve hot, garnished with chopped green onions or sesame seeds if desired.
Nutrition
Notes
For extra crispiness, let the wings rest for 5 minutes before serving. You can also toss them in a sauce of your choice after frying, such as sweet and sour or chili sauce.