Wo-jumbo Boneless Wings (fried)-sweet Chili Recipe

Prep chicken

Trim any excess fat from the chicken breasts and cut into 1 to 1½-inch bite-size pieces. Pat pieces dry with paper towels.

Marinate

In a medium bowl whisk together buttermilk and egg. Add the chicken pieces, stir to coat, cover, and refrigerate for 30 minutes to 2 hours (30 minutes minimum).

Make dry coating

In a shallow bowl or large zip-top bag combine all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika. Mix thoroughly so the cornstarch and spices are evenly distributed.

Preheat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer to a depth allowing 2–3 inches of oil (or about 3–4 inches for medium pot). Heat to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds.

Dredge

Working in batches to avoid crowding, remove chicken from buttermilk, allowing excess to drip off. Toss pieces in the dry coating to thoroughly coat. Press coating onto the chicken so it adheres; shake off excess.

Fry

Carefully place 6–8 pieces (or as many as the pot can safely hold without crowding) into the hot oil. Fry for 4–5 minutes, turning occasionally, until golden-brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon or spider into a wire rack set over a sheet tray to drain. Repeat with remaining pieces.

Rest

Let the fried boneless wings rest on the rack for 2–3 minutes to firm up before saucing so coating remains crisp when possible.

Combine base

In a small saucepan combine rice vinegar, water, granulated sugar, honey, ketchup, soy sauce, minced garlic, and red chili flakes (or chopped fresh chile). Stir to combine.

Simmer

Bring the sauce to a gentle simmer over medium heat, stirring frequently so the sugar dissolves. Allow to simmer 3–5 minutes so flavors meld.

Thicken

Mix cornstarch and cold water in a small cup until smooth to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook for 1–2 minutes more until sauce thickens to a glossy, pourable consistency. Taste and adjust heat/sweetness: add an extra teaspoon sugar for sweeter or a pinch more chili flakes for heat.

Cool slightly

Remove from heat and let the sauce cool for 2–3 minutes — it will thicken a bit more as it cools.

Toss with sauce

Place a batch of fried boneless wings into a large bowl. Spoon 3–4 tablespoons (adjust to taste) of warm sweet chili sauce over the wings and gently toss until evenly coated. Work in batches so the coating remains as crisp as possible. For a saucier result, add more sauce but note coating will soften faster.

Garnish and serve

Transfer sauced wings to a serving platter. Sprinkle with toasted sesame seeds and sliced green onions. Optionally, lightly season with the 1/4 tsp finishing salt. Serve immediately with extra sauce on the side for dipping.