- 2 cups fresh orange juice
- 1 cup canned pineapple juice
- 2 tablespoons orange zest
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced green onions
- 1 tablespoon sesame oil
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1 cup sugar
- 1 1/2 teaspoons crushed red pepper flakes
- 3 quarts peanut oil, for frying
- 10 pounds chicken wings, separated at the joints, wing tips reserved for another use
- 2 cups cornstarch
- Crushed red pepper flakes
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup toasted sesame seeds
Combine the orange juice, pineapple juice, orange zest, garlic, ginger, green onions, sesame oil, soy sauce, mirin, sugar, and crushed red pepper in a large skillet set over medium-high heat. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a thick syrup, 18 to 20 minutes.
Meanwhile, place the peanut oil in a 6-quart pot and heat to 375 degrees F.
Place the chicken wings in a large bowl. In a small bowl, season the cornstarch with the red pepper flakes. Place the seasoned cornstarch in a 1-gallon heavy-duty plastic food storage bag and add the chicken pieces in batches. Shake the bag to coat the chicken, then remove and place 8 to 10 pieces in the hot oil. Fry the chicken, stirring occasionally, until the chicken is golden brown and cooked through, 8 to 10 minutes. Remove and place in a clean large bowl; season lightly with salt to taste. Continue until all the chicken has been fried.
Preheat the oven to 275 degrees F.
Spoon the sauce over the chicken and toss to evenly coat. Sprinkle the chicken with the cilantro and sesame seeds and place in a large ovenproof dish. Keep warm in the oven until the guests arrive.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.