For best results, always weigh ingredients where a weight is provided
Equipment
Large, deep saucepan
baking sheet with wire rack
Tongs or mesh strainer
Instructions
Segment the wings into 3 pieces, discard the tips and place the flats and drummettes into a large bowl. You can leave them whole, I just find the cooking and eating process easier when they’re segmented.
Add the pepper, sugar, salt, garlic powder, soy sauce, oyster sauce, shaoxing rice wine, ginger paste and sesame oil to a large bowl with the wings. Toss to coat well and marinate for 1-2 hours. Best chilled for food safety reasons but take them out of the fridge ½ hour before you want to start cooking.
Add the cornflour and baking powder. Mix well.
Heat oil in a deep saucepan or pot to 180C/350F on an oil thermometer. Make sure your wings are out of the fridge ½ an hour before you begin or they'll drop the temperature of the oil too much.
Gently lower in 4-5 chicken pieces (don’t remove the coating mixture and don't overcrowd the pan) and fry for 5 minutes until light golden brown. Set aside on a rack over a baking tray covered with paper towel to allow excess oil to drain off.
Fry in batches, a second time for 2-3 minutes until deep golden and crunchy.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.