- 12 chicken drummettes or wings (about 2 pounds)
- Peanut or canola oil for frying Fresh cilantro sprig, chopped, for garnish.
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon Asian red chili paste (I used a chili garlic paste)
- 2 egg yolks, beaten
- 2 tablespoons cornstarch
- 2 tablespoons flour
- 1½ teaspoons salt
- ½ teaspoon white pepper
- 2 tablespoons water
- 1 tablespoon Asian red chili paste (this time I used a Korean chili bean paste)
- 1 tablespoon honey
- With a paring knife, cut the tendons at the narrow end of each drummette. Scrape the meat down as far as possible without removing the meat completely, to form a round lollipop shape. If using wings, first separate the joints with a knife, scrape the meat as with the drummettes, and pull out and toss the smaller bone.
- In medium-sized bowl, whisk together all the ingredients for the marinade. Add the wings and gently toss to coat. Place in the refrigerator to marinate for 1 hour.
- In a wok, heat 2 inches of oil until just beginning to smoke. Working in batches, fry the chicken until golden brown on all sides, about 3 to 5 minutes per batch. Remove with a slotted spoon and drain on plates lined with paper towels.
- In a small sauce pot, heat up the water and chili paste for the sauce. When the mixture begins to simmer, stir in the honey. Remove from heat and drizzle over plated chicken. Garnish with chopped cilantro and serve.
Recipe Source here