The Fried Chicken at Reyna: Maybe you don't go to Paris to eat wings,
but that might change after trying the chef Erica Paredes's twice-fried chicken, which comes topped with one of three sauces: adobo, a balsamic,
sugar and soy glaze topped with garlic yogurt (not much heat); the Patis Caramel, made from fish sauce (lip-tingling heat); and the Pinatubo, a
spicy mango habanero option with chile oil and bird’s-eye chiles
(full-mouth fire).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Twice Fried Chicken
Categories: Poultry, Sauces
Yield: 10 servings

9 oz (250 g) chicken wings; drum
- and center joint separated
- tips reserved for stock

MMMMM---------------------------BATTER--------------------------------
1/4 c Rice flour
1/3 c Cold water
1/3 c A-P flour; for dredging
Palm oil; for deep-frying

MMMMM----------------------SOY GARLIC SAUCE---------------------------
1/4 c Soy sauce
1/4 c Corn syrup
1 tb Red chile paste
2 tb Chinese rice wine
2 cl Garlic; crushed
2 tb Cornstarch
+=DISSOLVED IN=+
1/4 c Water

Combine rice flour and cold water. Set aside.

Preheat oil to 350ºF/175ºC in a frying pan.

Dip chicken wings in batter then dredge in rice flour.
Deep-fry for 5 minutes. Drain on paper towels or baking
paper. Cool for 2 minutes then fry again for another 2
minutes over high heat.

To make the sauce, combine soy sauce, corn syrup, rice
wine, garlic, and bring to a boil. Lower heat and mix in
cornstarch, simmer until thickened. Toss chicken in
sauce before serving.

Yield: 10 drummettes and 10 wing tips

By: Erica Paredes

RECIPE FROM: https://cooking.nytimes.com

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