Spicy kung-Pao Chicken Wings


  • 6 middle wings
  • 6 hazelnuts (or replace with raw peanut or cashew nuts)
  • 1 stalk green onion, cut abt 3-inch in length
  • 1 clove of garlic, sliced
  • 1/8 - 1/4 tsp (prefer hotter go for higher) of dried red pepper, crushed
  • 1 slice of ginger
  • 1 Tbsp of Chinese rice vinegar
  • 1 + 1 tsp of Chinese rice wine
  • 1 Tbsp of light soy sauce
  • 1/2 - 1 tsp of sugar (use the 1/2 tsp first, adjust later)
  • 1/4 + 1/4 tsp sesame oil
  • 1/4 - 1/2 tsp chili sauce (perfer hotter go for higher)
  • white pepper
  • peanut oil



  • Marinate the wings with some white pepper, 1/4 tsp sesame oil and a pinch of sugar. Set aside.
  • Combine the vinegar, 1 tsp wine, soy sauce, 1/2 tsp sugar, 1/4 tsp sesame oil and chili sauce in a small bowl. Set aside.
  • In a small skillet, pour about 1 - 2 Tbsps of peanut oil, add nuts and roast them over medium/ medium-low heat until the nuts turn golden brown. Spoon the nuts on a plate and set aside.
  • In the same skillet, saute the garlic, red pepper, ginger, and green onion over low heat for about a minute or 2. Then add the chicken and 1 tsp wine, continue saute them over medium/ medium-low heat, until they are 80% done... that took me about 10 minutes. Raise the heat to medium (or slightly higher), stir in the sauce to cook until the meat is done. Taste and adjust the seasoning. In the last minute add in the nuts, stir well and scoop them on a serving plate.
  • The dish not supposes to have excessive sauce since it all sticks on the chicken. It still tastes great on the second day.