Spicy chicken wings, Kung Pao style

Ingredients for 2 servings:

• 300 g chicken wings, mainly use the upper arms of the wings
• 4 tbsp peanut oil
• 1 pepper, red
• 2 medium-sized garlic cloves
• 3 cm ginger
• 1 tsp coriander seeds
• 1 tbsp rice wine (Arak Masak)
• 2 spring onions
• 20 g peanuts, roasted
• 1 pinch of salt
• 1 tbsp soy sauce, light
• 2 tsp sambal bajak
• 1 tbsp rice wine (Arak Masak)
• 1 tsp tapioca flour
• 1 egg white
• 1 tbsp soy sauce, sweet
• 1 tbsp marinade
• 1 tbsp rice vinegar, mild, Chinese
• 1 tsp sugar
• 2 g instant chicken broth
• 1 tbsp guava juice, alternatively orange juice

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

A famous dish of Szechuan cuisine, peppery, spicy and sweet and sour

Here is the recipe for sambal bajak: http://www.chefkoch.de/rezepte/3122541465438261/Sambal-bajak.html This recipe only uses the upper arm portions of the wing. If you are using a frozen spicy chicken wing pack, you do not need to add the marinade. Instead, add 1 teaspoon of sambal bajak to the sauce. To marinate, remove the skin from the upper arms of the wings and cut four diagonal cuts in the muscle. Whisk the egg whites with a pinch of salt, add the light soy sauce and mix in. Then stir in the sambal bajak. Dissolve the tapioca flour in the arak and stir into the egg white mixture. Add the marinade to the upper arms and massage in well. Marinate for 40 minutes at room temperature. In the meantime, prepare the sauce. Whisk all ingredients together in a small bowl. Wash the peppers, cut lengthwise, open, and remove the seeds. Cut crosswise into 5 mm wide pieces, discarding the stem. Trim both ends of the garlic cloves, peel them, and slice them diagonally into thin slices. Wash, peel, and thinly slice the ginger, using 6-8 of them. Wash the spring onions, remove the roots, and slice the onions crosswise into rings. Remove the upper arms from the marinade and wipe them dry with your hand. Reserve a tablespoon of the marinade. Heat the wok (in China, all kitchen utensils are female). Add the oil and toss to coat. Brown the upper arms in batches (3 at a time). Stir-fry the peppers, garlic, coriander seeds, and ginger until aromatic. Add the browned upper arms and mix with the rest of the ingredients in the wok. Stir-fry for one to two minutes with a spatula. Pour in the arak, mix well, then add the spring onions. Stir-fry for half a minute. Pour in the sauce and stir until thickened. Add half of the peanuts and stir in. Remove from heat, divide among serving plates, and sprinkle with the remaining peanuts. Garnish and serve hot. Served with two or three other dishes and rice, this makes a complete meal.