Asian Style fried chicken wing
5-10 LBS of chicken wings
2 cups soy sauce
2 tpbs. chilli garlic sauce
1 tps. Chinese 5 spice
2 tpbs. Minced ginger
4 cloves of minced garlic
3-4 cups of flour with ¼ tps cornstarch and ¼ tps baking power mixed in
to clean the chicken:
In an extra large bowl or pot add the chicken wings and several cups of apple cider vinegar until the chicken is covered. Add ¼ cup of kosher salt and ¼ cup of lemon juice and stir until the salt dissolves. Cover and place and the fridge for at least 3 hours to overnight. Skim off white film/foam off the top with a spoon before draining the chicken.
In the same bowl or large Ziploc bag combine wings, soy sauce, chilli garlic sauce, 5 spice, ginger, and garlic. Marinade chicken for 1-2 hours.
Preheat oil to 325°F in a deep fryer or stove top Dutch oven/hard bottom frying pan .
There is no egg wash needed for this recipe just coat the chicken in the flour mixture and fry until chicken in dark brown and crispy. Drain the a strainer lined with paper towel.
Puff pastry turkey patties
2 lbs ground turkey
1 tps cumin
1 tps chilli powder
salt & pepper to taste
2-4 sheets frozen puff pastry thawed and lightly floured
in a large skillet coated with a few tablespoons of olive oil combine the ground turkey, scallions and spices. Over medium heat cooked turkey until lightly browned. Set aside and let cool.
In the meanwhile, on a floured board cut puff pastry into 4” squares. In each square add 1-2 spoonsful of the meat. In a small bowl or dish prepare an egg wash of 1 egg, 2-3 tbps of water and 1 tbps of melted butter. Dip a finger in the wash and go around the inside edge of the pastry, fold on a diagonal (triangle) and press to seal. Once all the patties are complete brush them with the remaining egg wash and bake them in an oven that been preheated to 350 for 10-15 minutes until they are golden brown.