Ingredients
The following ingredients have 4 Servings
- 12 chicken wings, tips removed
- 50g cooking salt
- 100g plain flour
- 100g corn starch
- 100g potato starch flour
- 15g onion powder
- 15g garlic powder
- 16g baking powder
- vegetable oil, for frying
- 2 tbsp dark soy sauce
- 2 tbsp honey
- 2 tbsp oyster sauce
- 2 tsp rice vinegar
- 1 garlic clove, finely chopped
- 2 tsp grated ginger
- 2 tsp sesame oil
- 2 tbsp toasted sesame seeds
Instruction
- <p>1. The day before, cut each chicken wing in half at the joint. Make a brine by combining salt with 1 litre of water. Leave chicken in brine for 18-24 hours (do not leave longer than 24 hours). Drain well.</p> <p>2. For the glaze, reserve 1 tbsp sesame seeds. Whisk together remaining sesame seeds and all other ingredients in a large bowl. Check seasoning.</p> <p>3. Sift dry ingredients into a large bowl. Fill another container with cold water and have a third, empty container ready.</p> <p>4. Place chicken into flour mix and toss through. Shake off any excess. Place into water for a few seconds then lift out, drain well, then put back into flour mix for a second dusting. Shake off any excess and place in clean bowl ready for frying.</p> <p>5. Heat oil in a wok to 180°C (a cube of bread will turn gold in about 10 seconds). The oil should be deep enough to deep-fry chicken in batches until golden, about 7-8 minutes a batch. Do not overcrowd the wok and ensure oil is hot enough before adding more chicken. Drain well on paper towel.</p> <p>6. Dress the chicken with the glaze and serve immediately, sprinkled with remaining sesame seeds.</p> <p>* This recipe has been corrected since it appeared in print version where some ingredient quantities were incorrect.</p>
