Here is my recipe for Jamaican Chinese Spiced Chicken Legs And Wings. The recipe has been tweaked to perfection over the years as it is one of my favorite dishes to cook at family gatherings. The sauce/dip for Spiced Chicken Legs And Wings is the perfect balance between sweet and spicy. Let me know if you enjoy it.
For the chicken
- Chicken legs and wings, 4 of each (approximately 2 lbs.)
- 2 star anise
- 1 Scotch Bonnet pepper
- 3 1-inch pieces of cinnamon stick, broken up
- 1 1-inch piece of fresh ginger, crushed
- 1 scallion, trimmed, cut into 2-inch lengths, including green part
- 1/4 cup light soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon sugar
- Salt to taste
- Cornstarch for dredging
- Oil for deep frying
- Place chicken parts into a mixing bowl with all ingredients but the cornstarch and frying oil.
- Mix well, making sure all the chicken is coated evenly.
- Marinate for at least two hours.
- Remove chicken parts and place in a dish that will fit into the top of a steamer.
- Strain and reserve the marinade to use in the dip.
- Put dish with chicken parts in top of steamer and set over boiling water.
- Cover and steam for 1 hour.
- Remove dish and cool.
- When cooled, roll each chicken piece lightly in cornstarch.
- Heat oil for frying in a wok or other suitable pan. Cook until chicken is golden brown and crisp on the outside.
- Arrange on serving platter.
For the sauce
- 4 cloves garlic, finely chopped (approximately 1 tablespoon)
- 3/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon “hot” oil
- Salt to taste
- Combine garlic, soy sauce, vinegar, sugar, sesame oil, and the ‘hot’ oil.
- Pour evenly over chicken pieces.
For the dip
- Reserved marinade from the chicken
- 1 tablespoon cornstarch
- 2 tablespoons water
- Pour reserved marinade into a saucepan. Bring to boil.
- Blend cornstarch and water and stir to mix.
- Add to saucepan, stirring constantly, until it reaches the right consistency.
- Serve separately as a dip. Should yield 4 to 8 servings.