French-inspired Chinese-style Crispy Frog Legs

local_grocery_store Ingredients

• 8 frog legs, cleaned and patted dry
• 1/4 cup soy sauce
• 2 tbsp Shaoxing wine
• 1 tsp Sichuan peppercorns, crushed
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 scallions, sliced
• 1 tbsp honey
• 1 tsp chili oil

restaurant_menu Method

1. 1.In a bowl, whisk together the soy sauce, Shaoxing wine, and Sichuan peppercorns. Add the frog legs and toss to coat. Cover and refrigerate for at least 1 hour.
2. 2.In a shallow dish, combine the cornstarch and rice flour. Remove the frog legs from the marinade, shaking off any excess, and dredge in the flour mixture, shaking off any excess.
3. 3.In a large skillet or wok, heat 1 inch of oil over high heat. Working in batches, add the frog legs and fry until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
4. 4.In a small saucepan, heat 1 tablespoon of oil over medium heat. Add the garlic and ginger and cook until fragrant, about 1-2 minutes. Add the scallions, honey, and chili oil and cook for another 1-2 minutes, until the scallions are wilted and the sauce is heated through.
5. 5.Serve the frog legs with the garlic and ginger sauce and steamed rice.

lightbulb_outline Tips

• chevron_rightIf you can't find frog legs, you can substitute chicken wings or drumettes.
• chevron_rightTo make this dish spicier, add more chili oil to the sauce.
• chevron_rightBe sure to pat the frog legs dry before marinating and dredging in the flour mixture to ensure a crispy coating.