Sweet Sour Chicken Wing Recipe
Make Sweet Sour Chicken Wing Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken Wings
Batter & Coating
Sweet & Sour Sauce
Aromatics & Garnish
Method
Chicken Wings
- 1
Prep and season
Pat the wings dry with paper towels. Place in a large bowl and sprinkle with kosher salt, black pepper, and garlic powder. Toss to coat evenly and let rest for 10 minutes while you prepare the batter and sauce.
- 2
Preheat oil
Pour about 1 cup of vegetable oil into a large skillet or deep pan (or heat a deep-fryer) and heat over medium-high until the oil registers 175°C (350°F) or a small piece of bread sizzles and browns in about 1 minute. If shallow-frying in a skillet, ensure there is enough oil to come halfway up the wings and maintain steady heat.
- 3
Coat wings
In a small bowl combine the all-purpose flour, cornstarch and baking powder. Add the cold water and stir until it forms a slightly thick, smooth batter (it should cling lightly to the wings). Working in batches to avoid crowding, dredge each wing in the batter so it is evenly coated.
- 4
Fry in batches
Carefully place coated wings into the hot oil in a single layer, do not overcrowd (fry in 2–3 batches). Fry for 6–8 minutes per batch, turning occasionally, until the exterior is golden and crisp and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). Remove to a wire rack set over a baking sheet or paper towels to drain. Let rest 3 minutes.
Sweet & Sour Sauce
- 5
Combine sauce base
While the wings fry (or right after removing the final batch), place a medium skillet or saucepan over medium heat and add 1 tsp vegetable oil. Sauté the minced garlic and grated ginger for 30–40 seconds until fragrant but not browned. Pour in the pineapple juice, rice vinegar, ketchup, soy sauce, tomato paste, brown sugar, and 60 ml water. Stir to combine and bring to a gentle simmer.
- 6
Adjust flavor
Taste the simmering sauce and adjust balance: add a bit more brown sugar if you want sweeter, or 1–2 tsp more rice vinegar if you prefer tangier. If you want mild heat, stir in the red pepper flakes now.
- 7
Thicken sauce
In a small bowl mix 2 tsp cornstarch with 2 tsp cold water to make a slurry. Whisk the slurry into the simmering sauce in a thin stream while stirring. Continue to simmer for 1–2 minutes until the sauce thickens to a glossy, slightly pourable consistency that will coat the wings. Stir in 1 tsp sesame oil, then remove from heat.
- 8
Finish
If you used canned pineapple pieces and want them in the sauce, stir 3–4 tablespoons of diced pineapple in now and warm through for 30 seconds. Keep sauce warm and ready.
Tossing & Serving
- 9
Toss wings in sauce
Place the fried wings in a large bowl. Pour the warm sweet & sour sauce over the wings and toss gently but thoroughly until each wing is evenly coated. Work quickly so the batter remains somewhat crisp under the glossy sauce.
- 10
Plate and garnish
Transfer coated wings to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot and crisp.
- 11
Make-ahead and reheating notes
Wings can be fried ahead and kept on a wire rack in a low oven (100–120°C / 200–250°F) for up to 30 minutes. Re-crisp in a hot oven (220°C / 425°F) for 5–7 minutes and toss in freshly warmed sauce before serving.