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Ingredients
- ½ cup soy sauce
- ½ cup sugar
- ¼ cup cornstarch
- 1 tablespoon rice vinegar
- 4 teaspoons Chinese rice wine
- 1 tablespoon Badia Sriracha Hot Sauce
- 1 teaspoon white miso
- 3 cups canola oil, for frying
- 2 lb. chicken wings or drumettes
- 8 Badia Mexican Arbol Chili
Directions
Sauce
- Whisk together soy sauce, sugar, cornstarch, vinegar, wine, chile-garlic sauce, and miso in a small bowl; set aside.
Wings
- Heat oil in a 14″ flat-bottom wok or skillet over high heat
- Working in batches, add chicken, and fry, turning gently, until golden brown and cooked through, about 6 minutes
- Using a slotted spoon, transfer to paper towels to drain
- pour off all but 1 tbsp. oil
- Return wok to medium-high heat, and add sauce and chiles
- Cook, stirring, until reduced and thickened, about 5 minutes
- Return chicken to wok, and cook, tossing to coat in sauce, until sauce glazes chicken, about 2 minutes.
