Posted on Wed 5th August 2020
Crispy Chicken Wings
From Jeremy's 'Chinese Unchopped' cookbook, inspired by Singapore. Irresistibly crispy, these wings redefine speedy Asian comfort food.
Cuisine
Chinese
Time
30 min
Servings
2 people
Ingredients
- 8 chicken wings (halved or kept whole depending on how you want to serve)
- vegetable oil, for frying
The Marinade
- 3 garlic cloves, finely sliced
- ¼ teaspoon Chinese five-spice
- ½ teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
The Batter
- 1 egg white
- 50g cornflour
- a pinch of sea salt
- a pinch of ground black pepper
- 25ml cold water
- 1 tablespoon black sesame seeds
Sticky Chilli Dip
- 1 tablespoon sriracha chilli sauce or Korean chilli paste
- 1 tablespoon hoisin sauce
- 1 tablespoon Chinkiang black rice vinegar
- 1 tablespoon sesame seeds
Method
Preparation
• Wash the chicken wings thoroughly, then dry them with a clean tea towel and put them in a bowl. Add the marinade ingredients and, using your hands, massage them into the meat. Cover with clingfilm and leave in the fridge to marinade for at least 1 hour, or overnight for best results.
• Once the chicken wings have marinated, mix the batter ingredients together in a bowl, then add to the wings and mix together well until evenly coated.
• Mix all the dipping sauce ingredients together in a small bowl or ramekin.
Cooking
• Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 160°C (325°F), or until the tip of a wooden chopstick or skewer starts to bubble (but not fizz) after 2–3 seconds in the oil.
• Carefully add the wings and deep-fry for 8–10 minutes, or until the wings are golden brown and fully cooked.
• Remove the wings from the oil and drain well on kitchen paper. Serve immediately, alongside the dipping sauce.