Sarsaparilla-Glazed Fried Chicken

Method

1. 1 Marinate the chicken wings with sarsaparilla juice, soy sauce, garlic, and five-spice powder for 2 hours.
2. 2 Simmer the marinade separately for 12 minutes until it reduces to one-third of its original volume and thickens into a sauce.
3. 3 Remove the chicken from the oil, pat it dry, and then coat it with cornstarch. If the chicken is still wet, the cornstarch will slide off into the oil.
4. 4 Fry in oil at 170 degrees for 9 minutes until the chicken is cooked through and the skin is golden brown.
5. 5 Fry again at 190 degrees for 90 seconds until the crust is crispy.
6. 6 Toss the chicken in the concentrated sarsaparilla sauce for 20 seconds, then sprinkle with pepper and green onions.

With an appliance

• Air fryer 45 min

  Replace steps 4 and 5: spray evenly with oil, then steam in a hot air pot at 200 degrees for 21 minutes, flipping at minute 12.