1kg chicken wings

3 garlic cloves, finely chopped

1 teaspoon Chinese five spice powder

1 teaspoon salt

1 teaspoon sugar

½ teaspoon white pepper

½ teaspoon black pepper

For the Batter

4 tablespoons cornflour

100ml water

1 egg white

1 tablespoon black sesame seeds (optional)

Dipping Sauce

1 tablespoon gochujang

1 tablespoon hoisin sauce

1 tablespoon Chinkiang black vinegar

1 teaspoon toasted sesame seeds

PREPARATION

1. Pat the chicken wings dry with kitchen paper, removing as much excess moisture as possible before marinating.

2. Combine the garlic, five spice powder, salt, sugar, white pepper and black pepper, then rub the mixture thoroughly over the chicken wings.

3. Cover and refrigerate overnight, or for at least 4 hours, allowing the flavours to fully penetrate the meat.

4. Mix the cornflour with the water until smooth, creating a batter with a consistency similar to single cream.

5. Add the egg white and whisk thoroughly until incorporated, then stir in the black sesame seeds if using.

6. Pour the batter over the marinated wings and mix well, ensuring every piece is evenly coated in the thin batter.

COOKING

7. Heat vegetable oil to approximately 180°C in a wok or deep saucepan, testing with a wooden chopstick until small bubbles appear immediately.

8. Carefully lower the wings into the hot oil in batches, avoiding overcrowding, and leave them undisturbed for the first minute.

9. Reduce the heat to medium and continue frying for 8–10 minutes, allowing the chicken to cook through while the coating becomes crisp and golden.

10. Meanwhile, mix the gochujang, hoisin sauce and black vinegar together, then finish with toasted sesame seeds to make the dipping sauce.

11. Remove the cooked wings from the oil and drain briefly on a wire rack or kitchen paper until the excess oil has drained away.

12. Serve immediately with the dipping sauce while the wings are hot, crispy and juicy.

School of Wok Tips

 Marinating overnight gives the deepest flavour and best results.

 The thin cornflour batter creates a crisp coating without becoming heavy or greasy.

 Reduce the heat after frying begins so the chicken cooks through evenly.

 Let the wings rest for a minute or two after frying to keep the coating crisp.

FAQs

Why use only egg white in the batter?

The egg white helps the batter cling to the chicken while keeping the coating light and crispy.

Can I make these without the dipping sauce?

Yes, the wings are highly seasoned and delicious on their own, just as they're traditionally served.

How do I know when the wings are cooked?

The coating should be golden brown and crisp, and the bubbling in the oil will become noticeably gentler as the moisture cooks out.