This recipe is from "Haute Chinese Cuisine From the Kitchen of Wakiya," by Yuji Wakiya (Kodansha International, $42; November 2008).
8 large chicken wings
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Soybean oil for prefrying
8 cups dried chili peppers, preferably chao tian
Green pepper or broccoli florets
Ground white pepper
2 teaspoons shrimp paste
1 whole egg, beaten
½ cup cake flour
2 tablespoons potato starch
¼ teaspoon baking powder
1 tablespoon la you hot oil (see recipe below)
1 tablespoon vegetable oil
1 tablespoon sansho or Sichuan peppercorns
Cut off the tips of the chicken wings and separate the joint. Cut the thicker part of each wing in half lengthwise by inserting a knife in the two parallel bones.
Pre-season the chicken: Coat the chicken wings with pepper, shrimp paste, beaten egg, cake flour, potato starch and baking powder in sequence.
Pre-fry the chicken: In a wok, heat the soybean oil to 320 degrees. Over low heat, slowly deep-fry the chicken wings until lightly colored. Increase the heat to high and continue to deep-fry until the chicken wings become crisp.
In another wok or frying pan, combine the seasoning ingredients. Add chao tian chili pepper and cook slowly over low heat. When the peppers become slightly transparent, add the chicken wings and increase heat to high. Season generously with salt and stir-fry for about a minute.
Arrange chicken wings on a plate with pepper and garnish with broccoli or green bell pepper.