Firecracker Chicken Wings Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
2 lbs: , about 10
chicken,
-wings,
1 tbsp: KIKKOMAN Stir-Fry Sauce,
1 tbsp: Dry sherry,
1/3 cup: KIKKOMAN Stir-Fry Sauce,
2 tsp: Fresh ginger root, minced
1 Clove: garlic, minced
1/8 tsp: Red pepper, crushed
2/3 cup: Water,
2 tbsp: Vegetable oil,
2 tbsp: Green onion, chopped
1 1/2 tsp: Cornstarch,
2 tbsp: Water,
Rice, cooked and hot
Directions:
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. 4 servings
Recipe: Kikkoman brochure, "A Rainbow Of Color -- With Kikkoman
Stir-Fry
Sauce".
Submitted by: David Pileggi 22 Mar 95
Source from luhu.jp
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. 4 servings
Recipe: Kikkoman brochure, "A Rainbow Of Color -- With Kikkoman
Stir-Fry
Sauce".
Submitted by: David Pileggi 22 Mar 95
Source from luhu.jp