Yu Wang replied to my Chinese inspired turnip and stew recipe yesterday. We started chatting about Chinese food and cooking with coke. She gave me her recipe for coke chicken wings. I gave it a try today. It is sweet, sticky, soft and yummy.
Some of these techniques are new to me so I am not sure whether I did it the correct way. It seems laborious and strange to me to marinate a chicken, to boil it, to fry it and to boil it once more. Before I tasted the chicken, it seemed to me as though the process is designed for food safety rather than flavour and texture. However, the result is super soft, sweet tasting meat so I guess I should look into the physical and molecular effects of this preparation method to understand how it works.
dark soy sauce
Portuguese white wine (leftover from last week's dinner)
7 chicken wings
350 ml coke
Marinate the chicken wings in soy sauce and wine for at least 2 hours.
Bring 3 litre of water to the boil. Slice a knob of fresh ginger in slices and add it to the boiling water. Take the chicken wings from the marinade and put them into the boiling water. Yu describes that the correct cooking time is until foam appears on the water. This took about 4-5 minutes.
The next step is to fry the chicken in oil. However, if I'd put the wings straight from the water into the oil, the oil will spit like crazy. Therefore I decided first to put the chicken on a plate and let the majority of the water on the skin evaporate. Because the chicken is already warm, browning the skin takes only 1-2 minutes per side. I baked them in two portions because I am used to frying cold chicken which cools down the pan. I think it is possible to bake all chicken pieces simultaneous.
Once the chicken is browned, add the coke and boil down. This took about 15 minutes. Pay close attention during the last few minutes. The coke will bubble violently, similar to the bubbles you see when making caramel. It burns just as easily as caramel too. Keep a cold spoon at hand to test the sauce for stickiness.
Serve with rice