- 1 1/3 cup all-purpose flour
- 2 tbsp cornstarch
- 1 1/3 cup water
- 22 chicken drummettes
- vegetable oil for frying
For the Seasoning
- 1 head of garlic minced
- 2 tbsp olive oil
- 1 bunch of green scallions finely chopped
- 1-2 tsp red chili flakes
- pepper salt seasoning for fried chicken (see note)
Pour enough vegetable oil into a pot so that it is about 2 inches deep. Heat on medium-high until oil reaches 350°F.
- Whisk flour, cornstarch, and water in a medium-sized bowl until no lumps remain. Pat chicken wings dry with paper towel. Coat chicken in slurry and then place into hot oil.
- The chicken will be fried twice. Work in small batches, about 6-8 pieces at a time. Fry for 8 minutes. The chicken will be a light golden color. Drain excess oil on paper towels. Set chicken aside to wait for the second fry. Continue until all your wings have been fried once for 8 minutes. Then, again working in small batches (though you can increase to about 8-10 pieces per batch since chickens are less likely to stick together now that they have a crunchy batter rather than the wet coating), fry chicken a second time for 8 minutes (chicken does not get coated again in the slurry!). Chicken should now be golden and crunchy. Set finished chicken aside. Repeat with remaining chicken until all wings have been fried twice.
- In a wok, add olive oil and bring to medium heat. Once the oil is hot, add in garlic. Cook and stir until the aroma of garlic comes out and garlic is lightly browned (about 1 minute). Lower heat and add in chili flakes and scallions and cook about 1 minute on low heat. Turn off heat and place finished chicken into the wok and toss the chicken in the garlic mixture. Sprinkle white pepper mix evenly over chicken. Taste and adjust as needed.
Look for salt and pepper seasoning at Asian markets or you can make your own by mixing 2 parts black pepper with 1 part each of white pepper and salt. The white pepper adds a lot of flavor without making it too spicy.