Kung Pao Chicken. Way Better than takeout. Crispy, savory, amazing flavor, and with a less guilty feeling.
Kung Pao Chicken Wings. East meets West. Homemade. Best of both worlds. Seriously, what are you supposed to name this other than fingerlickin’ good chicken? Just writing about it already made me craving for another batch. And I have no self-control about that because it is so good.
WHAT DOES KUNG PAO TASTE LIKE?
It’s a combination of almost everything. It’s a sweet, sticky, saucy with an extra kick. I’ve never thought making kung pao sauce would be this easy until I tried this recipe. And I’m sold. This secret sauce can be done ahead of time and you can refrigerate it for up to 2 weeks. And when you feel like having Chinese for dinner, simply chop your ingredients and use this stir-fry sauce. It’s one of my magic sauces at home.
And air fryer? Remember my air-fryed donut recipe here? Ever since I tried an air fryer, my life is pretty much sold. This is my sweetheart now and I am glad the hubs have the same thought. We’ve been air frying almost everything at home, including these chicken wings. Look at that ah-ma-zing texture! It’s crispy good with a less guilty feeling.
For this recipe, I’m using CRUX Air Fryer which is a touchscreen air fryer that can help you cook up to 2.2 pounds of your favorite foods and up to 400°F and up to 60 minutes of cooking method. Not only it’s good-looking, but this air fryer is also easy to set up and clean up. And most importantly, it makes your food crispy good!
Father’s day is this weekend and if you’re still debating what to make, you should check out this Kung Pao Chicken Wings. And it’s also perfect for game day, potluck, gathering, or even ME-time. Whatever you’re celebrating, this finger-licking kung pao chicken wings is a must-try recipe. Period.
Kung Pao Sauce:
- 3 tbs cooking oil
- 2 tsp Sichuan peppercorn
- 1/4 cup chili pepper
- 4 cloves garlic minced
- 1 thumb ginger minced
- 1/2 cup water
- 1/2 tbs dark soy sauce
- 1 tbs low sodium soy sauce
- 1 tbs Shaoxing wine
- 1 tbs cornstarch
- 12 small chicken wings
- 2 cups low-fat buttermilk
- 1 cup all-purpose flour
- Salt and pepper to taste
- To make the sauce: Heat work or pan until hot and then pour in oil. Add in Sichuan peppercorn and chili pepper and fry for 1 minute.
- Lower the heat, then add garlic and ginger. Continue frying for 20-30 seconds or until fragrant. Stir in the rest of the sauce and dissolve cornstarch completely. Carefully add to the pan and cook until the sauce thickens. Set aside.
- To make the chicken: place the chicken and buttermilk in a sealable plastic bag, then leave it in the fridge to marinate for 1 hour.
- Preheat the air fryer to 360F. Spray with nonstick cooking spray.
- Combine flour, salt, and pepper in a shallow dish. Remove the chicken from the buttermilk and pat dry with a paper towel. Dredge in the flour, then place in the air fryer basket. Cook for 20 minutes, and flip. Repeat this process with the remaining chicken wings.
- Coat the chicken wings in kung pao sauce, and enjoy.