Kung Pao Chicken Wings | Marion's Kitchen (2024)

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Kung Pao Chicken Wings

Ingredients

Steps

• 

  Preheat oven to 200°C/400°F.

• 

  Combine all the ingredients for the marinade in a glass or ceramic bowl. Add the chicken and stir to coat. Allow to marinate for at least 10 minutes or ideally overnight if possible.

• 

  Combine all the ingredients for the sauce in a bowl. Set aside until required.

• 

  Use scissors to cut the chillies into 3-4cm pieces.

• 

  Spread out the wings on a baking tray and roast in the oven for 30 minutes or until cooked through and golden.

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  Heat the oil in a wok over medium-high heat. Add the garlic, ginger, pale part of the spring onion, chilli and Sichuan peppercorns. Stir-fry for 30 seconds. Then add the sauce and simmer for 1 minute or until thickened. Add the chicken and roasting juices and stir-fry until the sauce is thick and glossy. Drizzle over the sesame oil and add toss through the spring onion.

• 

  Serve sprinkled with peanuts and serve.

Best-ever chicken recipesChickenChinese cuisineKung PaoTakeaway classics

500g (1 lb) chicken wings or drumettes

8 mild dried red chillies

2 tbsp vegetable oil

2 garlic cloves, finely chopped

3 tsp finely chopped fresh ginger

1 tsp Sichuan peppercorns, crushed

1 tsp sesame oil

2 spring onions (scallions), sliced, green and white parts separated

¼ cup roasted peanuts, crushed or finely chopped

Marinade:

1 tbsp light soy sauce

1 tbsp Shaoxing wine
1 tbsp honey

Sauce:

1 tbsp white vinegar

1 tbsp water

1½ tbsp caster sugar

2 tbsp light soy sauce

2 tsp dark soy sauce

2 tsp cornflour (cornstarch)