Dry-fried chicken wings (Gānpēng jīchì) from All Under Heaven: Recipes from the 35 Cuisines of China (page 254) by Carolyn Phillips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on August 02, 2020

    I ended up cooking these a day later than planned so they sat in the fridge drying out with the cornstarch for upwards of 24 hours. It did no harm and maybe even helped them become extra crispy! Unfortunately I couldn't find my Sichuan pepper at the last minute so I had to omit, but I did use the dried Thai chilies and it was quite spicy and lip-burning! The sauce didn't thicken enough (guess I should have boiled it longer, but I did for about 5 mins and the recipe indicated it should happen quickly so I was worried I would overcook it), so it didn't really coat the wings properly but was still tasty. This technique makes incredibly crispy wings so I'll def use this method in the future.

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