Firecracker Chicken Wings
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds (about 10) chicken wings
1 tablespoon Stir-Fry Sauce
1 tablespoon Dry sherry
 cup Stir-Fry Sauce
2 teaspoons Fresh ginger root, minced
1 Clove garlic, minced
1/8 teaspoon Red pepper, crushed
2/3 cup Water
2 tablespoons Vegetable oil
2 tablespoons Green onion, chopped
1 1/2 teaspoons Cornstarch
2 tablespoons Water
Rice, cooked and hot

Preparation

1 Disjoint the chicken wings. Discard the tips or save for stock. In a small bowl or measuring cup, mix the 1 tablespoon of stir-fry sauce and sherry together. Coat the chicken pieces with the mixture, cover, and refrigerate for 30 minutes. 2 Meanwhile, combine the 1/3 cup of stir-fry sauce, ginger root, garlic, red pepper, and water. Set aside. 3 In a large skillet over medium heat, brown the chicken on all sides in hot oil. Remove the chicken from the pan and discard the fat. Pour the stir-fry sauce mixture into the same pan. Add the chicken. Cover and simmer for 5 minutes. Sprinkle the chicken with the green onions. Cover and simmer for 5 minutes longer, or until the chicken is tender. 4 Combine the cornstarch and water. Stir the cornstarch mixture into the skillet. Cook, stirring, until the sauce boils and thickens. Serve over rice. 4 servings

About


Recipe: Kikkoman brochure, "A Rainbow Of Color - With Kikkoman Stir-Fry Sauce".