Mix in the soy sauce, rice wine, sesame oil, flour, baking powder, baking soda, water, 2 tablespoons cornstarch, and vegetable oil. Marinate the chicken for 30 minutes.In a medium bowl, combine ½ cup water, chicken stock, dark soy sauce, vinegar, chili sauce with garlic, garlic clove, rice vinegar, sugar, and 4 tablespoons cornstarch. Set aside.Heat oil in wok to 350°F. Add the marinated chicken and deep-fry until golden brown. Remove from the wok with a slotted spoon and drain on paper towels.Raise the oil temperature in the wok to 400°F. Deep-fry the chicken a second time, until it turns golden brown. Remove and drain.Give the sauce a quick stir. Bring to a boil in a medium-sized saucepan. Pour over the deep-fried chicken. Garnish with the sesame seeds.Double Deep-fryingDeep-frying meat twice is another technique Chinese restaurant chefs have in their cooking repertoire. Besides adding a crispier coating, the second frying seals in the meat's juices. Replacing egg in the batter with vegetable oil helps increase the crispiness.Spicy Braised Chicken Wings12 chicken wings¼ cup chicken broth½ cup plain yogurt1 tablespoon Chinese rice wine or dry sherry1 tablespoon soy sauce1 teaspoon honey1 tablespoon curry paste4 cups oil for deep-fryingChop the chicken wings into pieces.
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