Cách Làm Cánh Gà Giòn Ngon

Ingredients

• 1 kg Chicken Wings (cut into individual pieces, slashed lightly on each side)
• 2 stalks Scallions (white and green parts sliced)
• 2 cm Fresh Ginger (peeled and thinly sliced)
• 1 tablespoon Cooking Wine (Chinese rice wine or dry sherry)
• 0.5 tablespoon Soy Sauce (light soy sauce)
• 1 teaspoon Oyster Sauce (adds umami depth)
• 2 large Eggs (one for coating, one for final dip)
• 1 tablespoon Cornstarch (tapioca starch works as well)
• 500 ml Vegetable Oil (for deep frying, neutral oil such as canola or sunflower)
• 0.5 teaspoon Garlic and Parsley Salt (pre‑mixed seasoning; can substitute with garlic powder + dried parsley + salt)

Instructions

1. Score the Wings

   Place the chicken wings on a cutting board and make 2‑3 shallow diagonal cuts on each wing to help the seasoning penetrate.

   Time: PT2M

2. Marinate

   In a large mixing bowl combine the scored wings with sliced scallions, ginger, 1 tbsp cooking wine, ½ tbsp soy sauce and 1 tsp oyster sauce. Toss well and let sit for 10 minutes.

   Time: PT12M

3. First Coating

   Remove the scallion and ginger pieces, then add 1 beaten egg and 1 tbsp cornstarch to the bowl. Mix until every wing is evenly coated with a thin batter.

   Time: PT3M

4. Prepare Final Egg Dip

   In a separate small bowl, beat the second egg. This will be used for a quick dip before frying each batch.

   Time: PT1M

5. Heat Oil

   Pour the vegetable oil into the deep pan, fill to about 2‑3 cm depth, and heat over low heat until it reaches roughly 160 °C (use a thermometer or test with a small piece of batter – it should sizzle gently).

   Time: PT2M

   Temperature: 160°C

6. Fry the Wings

   Working in small batches, dip each wing briefly in the beaten egg, then gently lower into the hot oil. Fry for about 4 minutes per side, turning once, until the wings are golden‑brown and cooked through (internal temperature 75 °C).

   Time: PT8M

   Temperature: 160°C

7. Drain and Season

   Remove the wings with tongs, place on paper towels to drain excess oil, and immediately sprinkle with garlic‑parsley salt while still hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g