Ingredients
- 1 ½ kg chicken wings
- 1 tsp five spice powder
- 1 clove garlic, minced
- 1 tbs sesame oil
- 2 tbs Shaoxing wine
- 1 tbs caster sugar
- ¼ cup light soy sauce
- ½ cup plain flour
- ½ cup rice flour
- Vegetable oil, for deep frying
- 1 long red chilli, thinly sliced diagonally, to serve
- 1 spring onion, thinly sliced diagonally, to serve
- ¼ bunch fresh coriander sprigs, to serve
Serves: 4
Prep: 20 mins
Cooking: 16 mins
Difficulty: Easy
Method
Preparation
For the
- Cut the wing tips off and discard then cut wings in half through the joint.
- Place the five spice, garlic, sesame oil, Shaoxing wine, sugar and soy in a large non-metallic bowl and mix to combine. Add chicken wings and coat with marinade. Cover and refrigerate for 30 minutes, or overnight if you have time.
- Place the plain flour and rice flour in a large bowl and whisk to combine. Allow excess marinade to drip off the wings then coat with flour, shaking off any excess.
- Half fill a large saucepan with oil to 160°C. Working in batches, fry the wings for 7-8 minutes until golden brown and cooked through. Drain on paper towel and transfer to serving dish. Sprinkle wings with sliced chilli, spring onion and coriander. Serve.
Recipe presented by Falcon
