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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine soy sauce, sherry, sugar, two-thirds of the minced garlic, and red pepper flakes in a large bowl to create marinade. Stir in wings and turn to coat. Marinate overnight in the refrigerator, turning 2 or 3 times. | 2. Heat vegetable oil in wok or large skillet over hight heat. Drain chicken wings, reserving liquid. Cook wings, in batches, 10 to 15 minutes until browned on all sides, turning occasionally. Remove each batch and set aside. Pour off any remaining oil. | 3. Add remaining garlic and onions to wok or skillet and cook 30 seconds. Add wings and chicken broth, cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent sticking. | 4. Combine reserved marinade with cornstarch, stirring until smooth. Add mixture to wok or skillet and stir fry about a minutes turning until wings are coated and appear evenly glazed. Turn off heat and add sesame oil; mix well. Sprinkle with toasted sesame seeds and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sherry	2	tablespoons		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
garlic clove	3		minced divided	-	-	-	-
red pepper flake	1	teaspoon		-	-	-	-
chicken wing	12	pounds	sectioned	10396.3495	0.0	953.6337	699.4403
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
green onion	3		cut	57.51	12.2262	2.0661	1.0011
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sesame seed	1	tablespoon	toasted	85.5	3.9285	2.6715	7.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.