Katy Velazquez
Corporate Executive Chef
Qdoba
Confit Chicken Wings in Lee Kum Kee® Spicy Hoisin with Seaweed Ranch
Recipe courtesy of Katy Velazquez
Sponsor: Lee Kum Kee®
Servings: 4
Ingredients
Soy Sauce Brine:
- ¼ c brown sugar
- ¼ c Lee Kum Kee® Soy Sauce
- 2 lb chicken wings
- All-purpose flour, for dusting
Seaweed Ranch:
- 2 tsp toasted sesame seeds
- 2 Tbsp mayonnaise
- ½ c plain Greek yogurt
- 1 lemon, zested and juiced
- 3 Tbsp chopped cilantro
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp seasoned seaweed, julienned
Assembly:
- 1 c Lee Kum Kee® Hoisin Sauce
- 3 Tbsp Lee Kum Kee® Sriracha Chili Sauce
- 2 Tbsp Lee Kum Kee® Chiu Chow Style Chili Oil
- Cilantro leaves, for garnish
- 1 green onion, minced
Directions
Soy Sauce Brine:
- One day ahead of serving, combine 1 c water and the sugar in a small saucepan. Bring to a boil and stir to dissolve the sugar.
- Pour in the soy sauce. Allow to cool, then pour the brine into a resealable plastic bag and add the chicken wings. Seal the bag and refrigerate overnight.
- The next day, heat a deep fryer to 200°F.
- Remove the chicken from the brine. Place onto a paper towel–lined baking sheet and pat until dry. Toss the wings in flour until lightly coated.
- Fry the wings for 20 minutes.
- Remove wings from the fryer and transfer to a sheet tray with a wire rack set inside. Allow them to rest for 1 hour.
Seaweed Ranch:
- Combine the ingredients in a bowl and refrigerate until ready to serve.
Assembly:
- Whisk together the hoisin, 2 Tbsp water and the Sriracha in a large bowl.
- Preheat the fryer to 350°F.
- Drop the wings back into the fryer and fry for 5-10 minutes, until they reach 165°F internally and have a dark golden crust.
- Immediately toss the wings in the hoisin sauce mixture.
- Place the Seaweed Ranch on the bottom of a plate. Top with the chicken wings. Garnish with a drizzle of the Chiu Chow Style Chili Oil, the cilantro and green onion.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley
