Chicken Wing in Szechuan Sauce.

Boring with daily Turkish food or my Indonesian "sambal" ... (^_^) I feel I want something different to eat these days... but I don't know what...Cold spring make me lazy :p (or I am really lazy..hahahhaa) I want something hot spicy, but simple to make.. You know some Indonesian food need more effort to make @(^_^)@

so... I made this simple, quick and can comfort me a bit in this cold spring in Turkey @(^_^)@

Ingredients:
- 1 kg chicken wings, clean and pin-prick with a fork.
Marinate chicken wings with :
- ½ lemon, squeeze the juice
- 2 cloves garlic, grated
- Salt to taste.
Szechuan Sauce:
- 4 garlic cloves, finely chopped.
- 1 handful of dried red chili pepper (or reduce the amount according to your taste). Chop or leave them whole.
- Ginger about 5 cm, Crushed.
- 1 handful roasted peanuts, roughly chopped (I use cashews).
- 2 tablespoon dark soy sauce.
- 1 tbsp oyster sauce.
- 2 tablespoon sherry (I replace it with balsamic vinegar because I doubt on it's "halal" matter)
- ½ cup chicken broth or hot water.
- Salt and sugar to taste
- 1 teaspoon cornstarch, dissolved in a little water.
- ½ cup cooking oil.


Method:
1) Marinate chicken wings with marinade at least 1 hour. Heat oil in deep skillet.Fry chicken wings until cooked (No need too dry). Remove and drain from remaining oil.
2) Reduce that cooking oil used for fry chicken, reserving enough for sauteing. Sauté, garlic, ginger and chili until fragrant. Put in chicken wings, dark soy sauce, oyster sauce, balsamic cider, and chicken broth. Seasoning with salt and sugar according to taste. Mix well. Mix in roasted peanuts and stir well.
3) Finally pour in the cornstarch solution, stirring until slightly thickened. Turn off the fire.
Serve warm with jasmine steamed rice and sprinkle with chopped scallions.
Enjoy.