This is a very appetizing dish to feed your family and friend gatherings. It is easy to eat with your fingers. It has a very unique taste like sweet and sour sauce but it has a sweeter than without the sour. My son loves this dish. I cook this quite often when our family friends who has young kids come over for a meal. It is a comfort for youngsters but the only problem that you have to be aware that you need to serve young children where you do not have to worry their sticky hands touching your beautiful furnishings. Then the rest is oookay.
Canola/vegetable/corn oil for deep-frying
2 pound whole chicken wing, de-joint chicken into 2 pieces, leave the wing tip
2 tablespoons canola/vegetable/corn oil
For the flour coating:
2/3 cup All-purpose flour
9 tablespoons cornstarch
¾ teaspoon salt
2 medium eggs, lightly beaten
1½ teaspoon garlic paste
1½ teaspoon ginger paste
3 tablespoons canola/vegetable/corn oil
5 tablespoons orange blossom honey or any choice of honey
1¼ teaspoons salt
1¼ teaspoons rice wine/cooking white wine
¼ cups chicken broth/water
1½ teaspoon cornstarch with 1½ teaspoon water, stir to combine
1-2 teaspoons white roasted sesame seeds for garnishing (optional)
Steam the chicken wings for about 10 minutes. Set aside until use.
Place all the flour coating ingredients into a mixing bowl, mix until all the ingredients are well combined. Add the steamed chicken wing pieces into the flour mixture.
Meanwhile, prep a pan and lined a couple kitchen paper towel.
Use a deep-frying pan or a deep fryer with enough canola/vegetable/corn oil and heat the oil to 350°F. Add the floured chicken wing pieces and gently drop one at time into the hot oil; make sure that the pan or fryer is not over-crowded with chicken wings. Fry the chicken wings for about 2 minutes or until lightly golden brown. Remove and drain on the lined pan. Continue frying until all the rest of the chicken wings are all done.
Place a wok or large frying pan with 2 tablespoons canola/vegetable/corn oil and heat over medium-high heat. Add the garlic and ginger paste and fry until fragrant and lightly golden or about 30-35 seconds. Add honey, chicken broth/water, rice wine vinegar and salt and stir to combine until well mix and bring to a boil. Add the cornstarch mix to the sauce and stir until the sauce is thickened. Add in the fried chicken wings into the sauce and toss them until all the fried chicken wings are coated well. Top it with roasted sesame seeds (optional). Serve it immediately or warm.