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Top Chef Alumni Dale Talde’s Kung Pao Chicken Wings

Top Chef Alumni Dale Talde’s Kung Pao Chicken Wings: Photo courtesy of Bernard McWilliams

Photo courtesy of Bernard McWilliams

Fans of Bravo’s Top Chef are probably familiar with TALDE, the restaurant that bears the last name of season 4 and all-stars cheftestant Dale Talde. The Brooklyn-based restaurant, which opened in 2012, serves up Asian-American fare with a twist (case in point: the Crispy Oyster-Bacon Pad Thai). But TALDE’s signature dish has to be it’s mouthwatering Kung Pao Chicken Wings. Want to try them for yourself? Give Dale’s recipe a whirl.

DALE TALDE’S KUNG PAO CHICKEN WINGS

(Makes about a dozen wings)

SCHEZUAN OIL
• 2 Tbsp annatto seed
• 1 each star anise
• 1 Tbsp schezuan peppercorn
• 2 cups vegetable oil

————
KUNG PAO SAUCE
• ¼ cup rice wine
• ¼ cup rice vinegar
• ¼ cup +2 Tbsp oyster sauce
• ¼ cup +2 Tbsp sweet chili sauce
• ¼ cup +2 Tbsp chili bean sauce
• 1 Tbsp sesame oil
• ¼ cup +2 Tbsp schezuan oil (recipe above)

Bring everything up in cold oil. Steep for at least 30 minutes. Strain and reserve.

————
WING BATTER
• 2 cups rice flour
• 1 cup water

————
BUTTERMILK RANCH
• 1 cup mayonnaise
• 1 cup sour cream
• ½ cup buttermilk
• 1 packet of ranch powder

————
EXTRAS
• Vegetable oil for frying
• Chopped peanuts
• Chopped cilantro
• Sliced scallions

Preheat oil to 325 degrees Fahrenheit. Mix rice flour and water until smooth. Rinse and dry chicken wings. Dredge wings in wing batter and fry until golden brown. Drain excess oil off wings then toss in kung pao sauce. Garnish with chopped peanuts, chopped cilantro and sliced scallions. Serve it with the buttermilk ranch.


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