clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Air-Fryed Kung Pao Chicken Wings



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

Fried Chicken:

  • 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.