Sweet & Spicy Asian Wings
From: Emeril Lagasse
Ingredients:
2 T. orange zest
1 cup canned pineapple juice
2 cups fresh orange juice
2 T. minced garlic
2 T. minced fresh ginger
2 T. minced green onions
1 T. sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 t. crushed red pepper
3 quarts peanut oil, for frying
10 lbs. chicken wings, separated
2 cups cornstarch
4 T. Emeril's Original Essence
Salt
1/4 cup chopped fresh cilantro
1/4 cup toasted sesame seeds
- Preheat oven to 275°F. Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar, and crushed red pepper in a skillet set over med-high heat.
- Bring to a boil, stirring 'til thickened to syrup (20 min).
- Place peanut oil in pot and heat to 375°F. Place chicken wings in a large bowl. In a small bowl, season cornstarch w/ Essence.
- Place the seasoned cornstarch with chicken pieces in bag. Shake the bag to coat the chicken
- Place 8-10 pieces at a time in hot oil. Fry chicken, stirring, for 6 to 8 min, or until chicken is cooked. Remove and season w/ salt.
- Spoon sauce over chicken and toss to evenly coat, garnish w/ cilantro and sesame seeds.