Ingredients
The following ingredients have 6 Servings
- 24 chicken wings (about 2.7kg)
- For deep-frying: vegetable oil
- 90 ml hoisin sauce
- 90 ml chilli garlic sauce (see note)
- 90 ml freshly squeezed orange juice
- 2 tbsp oyster sauce
- 2 tbsp black bean sauce
- 2 tbsp rice wine vinegar
Instruction
- Place chicken in a large saucepan with enough lightly salted cold water to cover generously and bring to the boil over medium-high heat. Reduce heat to medium and simmer rapidly until skins start to split (12-15 minutes). Drain, cool to room temperature, then spread in a single layer on two trays lined with absorbent paper and refrigerate overnight for skin to dry.
- For Chinese sauce, combine ingredients in a bowl and set aside.
- Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry chicken in batches until golden and very crisp (10-12 minutes; be careful as hot oil will spit), drain on absorbent paper, toss in Chinese sauce and serve hot.
