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San Tung Wings can be prepared in a variety of different ways, depending on personal preference and regional variations. Some common variations include:

1. Spicy San Tung Wings: For a spicier version of the dish, additional chili peppers or chili paste can be added to the marinade.
2. Sweet San Tung Wings: To add a touch of sweetness to the dish, sugar or honey can be added to the marinade.
3. Garlic San Tung Wings: For a stronger garlic flavor, additional garlic can be added to the marinade or used as a topping after the wings are cooked.
4. Sesame San Tung Wings: To add a nutty, sesame flavor, toasted sesame seeds can be added to the marinade or used as a garnish after cooking.
5. Dry-Fried San Tung Wings: For a drier version of the dish, the wings can be dry-fried in a pan, rather than deep-fried.
6. Baked San Tung Wings: For a healthier version of the dish, the wings can be baked in the oven, rather than deep-fried.

These are just a few of the many variations of San Tung Wings, and there are many other ways to prepare this dish to suit personal taste preferences.

Ingredients:

• 2 lbs chicken wings
• 1 tablespoon soy sauce
• 1 tablespoon Chinese Shaoxing wine
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon five-spice powder
• 1/4 teaspoon ground white pepper
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 dried red chili peppers, chopped
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese black vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• Vegetable oil for frying
• Green onions and sesame seeds for garnish (optional)

Step-by-Step Instructions:

1. In a bowl, mix together the chicken wings, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 2 teaspoons sugar, baking powder, salt, five-spice powder, and white pepper. Marinate the wings for at least 30 minutes or up to 2 hours.
2. In a wok or large pan, heat 2 tablespoons of oil over medium-high heat. Add the garlic, ginger, dried red chili peppers, and Sichuan peppercorns and stir-fry for 30 seconds.
3. Add the marinated wings to the pan and stir-fry for 5-7 minutes, or until the wings are browned and crispy on the outside.
4. In a small bowl, mix together 2 tablespoons light soy sauce, 2 tablespoons black vinegar, 1 tablespoon sugar, and 1 tablespoon cornstarch.
5. Pour the sauce mixture over the wings and stir until the sauce thickens and the wings are evenly coated, about 2-3 minutes.
6. Heat enough oil in a wok or deep saucepan for deep-frying, about 3 inches of oil. The oil should be about 350°F (175°C).
7. Deep-fry the wings in batches for 5-7 minutes, or until they are golden brown and crispy. Drain the wings on a paper towel-lined plate.
8. Serve the San Tung Wings immediately, garnished with green onions and sesame seeds if desired.

Enjoy your spicy and savory San Tung Wings!

The nutrition information for San Tung Wings will depend on the ingredients and the methods used to prepare the dish. However, here is an estimate for a typical recipe based on a serving size of 4 ounces (112 g) of chicken wings:

• Calories: approximately 300-400
• Fat: approximately 20-30 g
• Saturated Fat: approximately 4-8 g
• Cholesterol: approximately 75-100 mg
• Sodium: approximately 800-1200 mg
• Carbohydrates: approximately 10-20 g
• Protein: approximately 20-30 g

Keep in mind that this is just an estimate, and the actual nutrition information may vary depending on the ingredients and preparation methods used. It is also important to consider the high amounts of fat, sodium, and cholesterol in this dish and to enjoy it in moderation as part of a balanced diet.

Storing: If you have leftovers, you can store the wings in an airtight container in the refrigerator for up to 2-3 days. To reheat, preheat your oven to 375°F (190°C), place the wings on a baking sheet, and bake for 10-15 minutes, or until they are heated through and crispy. Alternatively, you can reheat them in a pan over medium heat, stirring occasionally, until they are hot and crispy. However, it’s best to enjoy the wings fresh and hot, as they may lose their crispiness when reheated.

1. Marinate the wings: Marinating the wings for at least 30 minutes, or up to 2 hours, in a mixture of soy sauce, Shaoxing wine, sugar, baking powder, salt, five-spice powder, and white pepper. This will help to infuse the wings with flavor and tenderize the meat.
2. Use fresh ingredients: Use fresh ingredients, such as ginger, garlic, dried red chili peppers, and Sichuan peppercorns, for maximum flavor.
3. Use a deep saucepan or wok for frying: Use a deep saucepan or wok to deep-fry the wings, as this will allow you to fry the wings evenly and safely.
4. Maintain the right temperature: Make sure to keep the temperature of the oil at 350°F (175°C) while frying the wings, as this will help to ensure that the wings cook evenly and become crispy.
5. Avoid overcrowding: Don’t overcrowd the pan or wok while frying the wings, as this will cause the temperature of the oil to drop and result in uneven cooking. Fry the wings in batches, if necessary.
6. Drain the wings well: Drain the wings well after frying, as this will help to remove any excess oil and ensure that the wings are crispy.
7. Serve immediately: Serve the wings immediately after frying, as they are at their crispiest and most flavorful.

With these tips, you should be able to make delicious and crispy San Tung Wings that are sure to be a hit with your family and friends!

Here are some frequently asked questions about San Tung Wings:

1. What are San Tung Wings? San Tung Wings are a popular Chinese dish that features deep-fried chicken wings coated in a spicy and savory sauce. They are typically made with a mixture of soy sauce, Shaoxing wine, sugar, baking powder, salt, five-spice powder, and white pepper, and are flavored with ginger, garlic, dried red chili peppers, and Sichuan peppercorns.
2. What is the origin of San Tung Wings? San Tung Wings originated in the San Francisco Bay Area and are named after a famous Chinese restaurant in San Francisco, called San Tung. The dish has since become popular throughout the United States and is a staple of Chinese-American cuisine.
3. What is the best way to store San Tung Wings? San Tung Wings are best stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, preheat your oven to 375°F (190°C), place the wings on a baking sheet, and bake for 10-15 minutes, or until they are heated through and crispy.
4. Can I freeze San Tung Wings? Yes, you can freeze San Tung Wings. To freeze, place the wings in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or freezer bag. To reheat, preheat your oven to 375°F (190°C), place the wings on a baking sheet, and bake for 20-25 minutes, or until they are heated through and crispy.
5. Can I make San Tung Wings gluten-free? Yes, you can make San Tung Wings gluten-free by using a gluten-free soy sauce and gluten-free cooking wine.
6. Can I make San Tung Wings spicy? Yes, you can make San Tung Wings spicy by adjusting the amount of dried red chili peppers and Sichuan peppercorns used in the recipe to suit your taste preferences.
7. What should I serve with San Tung Wings? San Tung Wings are typically served with a side of steamed rice, vegetables, or a light salad.
8. Can I make San Tung Wings healthier? To make San Tung Wings healthier, you can try using skinless chicken wings, using a lower-fat oil for frying, and reducing the amount of sugar used in the recipe. You can also increase the amount of fresh ginger and garlic in the recipe, as these ingredients have health benefits.