Crispy Chicken Wings

• 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

• 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.

• 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.