My F&W
quick save (...)
Kung Pao Chicken Drumsticks
© John Kernick

Kung Pao Chicken Drumsticks

  • ACTIVE: 30 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 10

If Ludacris has one favorite dish at Straits Atlanta, it's these succulent, crispy drumettes (called "lollipops" at the restaurant). They're Chris Yeo's riff on kung pao, a Szechuan dish made with stir-fried diced chicken and chiles; the chef uses the cooked chiles as the base for the rich dipping sauce. "The sauce is so well spiced, and the meat just falls off the bone," Ludacris says.

  1. 1/4 cup vegetable oil, plus more for frying
  2. 1 garlic clove, minced
  3. 1 tablespoon finely grated fresh ginger
  4. 1/4 cup dried red chiles, such as chile de árbol
  5. 1/2 cup sugar
  6. 1/4 cup soy sauce
  7. 1/4 cup tamari or soy sauce (see Note)
  8. 1/4 cup dry sherry
  9. 1/2 teaspoon red wine vinegar
  10. 2 tablespoons cornstarch dissolved in 3 tablespoons of water
  11. 1/2 teaspoon Asian sesame oil
  12. 1/2 cup chopped scallions
  13. 3 1/2 pounds chicken drumettes
  14. Salt and freshly ground pepper
  15. All-purpose flour, for dusting
  16. Chopped roasted peanuts, for garnish
  1. In a medium saucepan, heat the 1/4 cup of vegetable oil. Add the garlic and ginger and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the chiles and cook until they turn dark red, about 2 minutes. Lower the heat to moderate, add the sugar, soy sauce, tamari, sherry and vinegar and simmer until the sugar dissolves, about 5 minutes. Remove the sauce from the heat, cover and let stand for 1 hour.
  2. Strain the sauce and return it to the saucepan. Bring to a boil over moderately high heat. Whisk in the cornstarch mixture and bring back to a boil. Remove from the heat, stir in the sesame oil and scallions and transfer to a bowl.
  3. Preheat the oven to 400°. In a large pot, bring 3 inches of oil to 325°. Season the chicken drumettes with salt and pepper and dust generously with flour. Set a rack over a rimmed baking sheet near the stove. Working in batches, fry the drumettes until browned and crisp, about 7 minutes. Drain the drumettes on the rack and keep warm on a platter in the oven while you fry the rest. Sprinkle with the chopped peanuts and serve with the kung pao sauce.
Make Ahead The sauce can be refrigerated for 2 days. Reheat before serving. Notes Like soy sauce, tamari is made from soy beans, but it has a richer, cleaner flavor. It's available at some grocery stores and at Asian markets.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.