Firecracker Chicken Wings

Recipe Ingredients

2 lbs	908g / 32oz	Chicken - wings (about 10)
1 tablespoon	15ml	Kikkoman stir-fry sauce
1 tablespoon	15ml	Dry sherry
1/3 cup	78ml	Kikkoman stir-fry sauce
2 teaspoons	10ml	Fresh ginger root - minced
1		Garlic - minced
1/8 teaspoon	0.6ml	Red pepper - crushed
2/3 cup	157ml	Water
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Green onion - chopped
1 1/2 teaspoons	7.5ml	Cornstarch
2 tablespoons	30ml	Water
		Rice - cooked and hot

Recipe Instructions

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.

Meanwhile, combine the 1/3 cup of stir-fry sauce, ginger root, garlic, red pepper, and water. Set aside.

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.

Combine the cornstarch and water. Stir the cornstarch mixture into the skillet. Cook, stirring, until the sauce boils and thickens.

Serve over rice.

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

Source:
Andrew Schloss

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