General Tso Chicken Wings

• 3 pounds chicken wings


• 1 tbsp egg + 2 water whisked together to make an egg wash


• 1 cup flour


• ½ tsp black pepper


• ¼ tsp cayenne pepper


• 3 tbsp ground ginger


• 1 tsp salt

• 1 cup sugar


• ¼ cup water


• 4 tbsp soy sauce


• 4 tbsp rice wine vinegar white wine vinegar is fine in a
  pinch


• 2 tbsp toasted sesame seed oil


• 2 tsp paprika


• 2 tbsp hot crushed chilli paste or sauce use more or less to
  taste if you don’t like it very hot


• 3 cloves minced garlic


• 3 tbsp freshly grated ginger


• ¼ cup water


• 2 tsp corn starch

1. Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne
   pepper, 3 tbsp ground ginger, 1 tsp salt.


2. Prepare an egg wash by whisking together the eggs and water. 


3. Season the chicken wings with salt and pepper, dip them in
   the egg wash and then dredge them in the flour mixture. Press the wings into
   the flour and spice mixture well to get good contact with the skin. This helps
   get very crispy wings.


4. Drop the wings into a preheated 350 degree F deep fryer
   that's filled with canola oil for about 8-10 minutes or little longer for
   larger wings, until a medium golden brown.


5. Drain on a wire rack placed on a cookie sheet. Hold in a 175
   degree oven if making more than one batch.


6. To prepare the sauce


7. Don’t walk away from this sauce; it gets very hot when
   making the caramel base and can burn easily so pay careful attention while
   cooking it.


8. In a small bowl, mix together the soy sauce, rice wine
   vinegar, ¼ cup water, toasted sesame seed oil, paprika, chilli paste or sauce,
   tsp salt, corn starch, cloves minced garlic and freshly grated ginger. Set this
   mixture aside.


9. In a medium saucepan or wok, boil together the 1 cup of
   sugar and ¼ cup of water.


10. Boil this over medium heat, watching constantly until the
    caramel starts to turn a light amber color and you can begin to smell the
    caramel. Do not stir.


11. When it reaches this stage, give the other ingredients in
    the bowl a quick stir to make sure the corn starch is dissolved then add it all
    at once to the hot caramel. (Careful: This mixture is very hot and will release
    a lot of steam at this point!)


12. Be careful at this stage because this sauce can foam up
    considerably for a few seconds and it is very hot. Simmer for only few minutes
    and remove from the heat and allow to cool down slightly.


13. Pour the sauce over the fried chicken wings just before
    serving and give them a food toss to completely cot the wings.

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