San Tung Dry Fried Chicken



  • 8 chicken wings, defrosted if frozen, pat dry with a paper towel
  • Salt
  • White pepper
  • 1/3 cup mochiko – sweet glutinous rice flour
  • 2 tbsp corn starch
  • Oil for frying


  • 1-1/4 cup water
  • 5-10 thin slices of ginger
  • 1 clove garlic finely minced
  • 1/2 cup brown sugar
  • 2 tbsp soy sauce
  • 1/2 tsp salt
  • 1 tbsp rice vinegar
  • 1/4 tsp white pepper
  • 1/4-1/2 tsp crushed red pepper flakes
  • 1 tbsp corn syrup
  • 1.5 tbsp honey



  1. Heat oil in a pan until 350 degrees, I like to use the unofficial wooden chopstick test since I don’t have a thermometer, place in the wooden chopstick and when it starts to bubble around the chopsticks… ( steady bubbles) … it’s ready! ( I know this is not an accurate way to do this, so please use a thermometer if you have one)
  2. In a shallow dish, mix the flours together, sprinkle salt and pepper on chicken, and lightly coat the wings
  3. Drop in the wings into the hot oil, and cook for 5 minutes , remove chicken from pan, and dab on a paper towel, let cool for a few minutes…. in the mean time, start making the sauce ( once the sauce is simmering…. )
  4. Place the wings back into the hot oil, and fry for another 5 minutes. Remove and drain excess oil on a paper towel, and place on a rack if the sauce is not done yet…


  1. Mix everything except for the corn syrup and honey in a small sauce pan, place over medium heat, stirring frequently
  2. When it starts to boil add in corn syrup and honey
  3. Let simmer until it reduces to half

Mix it up:

  1. Mix the sauce and chicken in a large bowl or just pour it on top

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