Salt and Pepper Wings

1. Combine 1 tbsp of chicken bouillon, 1/2 tbsp of sugar, 1 tsp of MSG, 1/2 tsp of salt, 1 tsp of white pepper.
2. Add combined ingredients above to the chicken along with shaoxing wine & seasoning sauce.
3. Marinade and set into the fridge for a minimum of 2 hours.
4. Dice jalapeños & mince garlic.
5. To a pan, add 1 tbsp of oil and set to medium heat.
6. Add minced garlic and sauté until golden, then add jalapeños.
7. To the same pan, add 1 tbsp of chicken bouillon, 1/2 tbsp of sugar, 1 tsp of MSG, 1/2 tsp of salt, 1 tsp of white pepper, and sauté for 60 seconds on low heat.
8. To a fryer, add oil and set to medium high heat.
9. Remove chicken from the fridge and add rice flour.
10. Fully coat the chicken in the flour.
11. Then add the chicken to the fryer and fry for 3 mins (don’t overcrowd).
12. Remove chicken from the fryer and let it sit for 5 mins.
13. Then return the chicken back to the fryer for another 5 mins.
14. Remove chicken from the fryer and set on a wire rack for 3 mins.
15. Transfer the chicken to a bowl and incorporate the sautéed salt and pepper blend to the chicken.
16. Fully toss & coat the chicken wings with the blend. Feel free to adjust the taste and enjoy with your fav chili oil and hot steamy rice.