6chicken wings (cut into flats and drumettes, tips discarded)
1tablespooncooking sake(notes 1)
⅓cupplain (all purp) flour
½teaspoonground white pepper
⅓red chilli, finely sliced
4spring onions (green onions), finely chopped
2inchpiece of ginger, finely grated(notes 2)
500mlvegetable oil for deep frying
1tablespoonpeanut oil for frying
Kewpie mayonnaise to serve
Coat the wings in the sake and sesame oil and set aside.
Set up 2 plates both covered with a few layers of paper towel.
Prepare the coating by combining the flour, salt and pepper.
Heat the vegetable oil in a wok over high heat until dropping some crumbs in sizzle straight away. Drop the heat to med-high.
Coat 4 wing pieces in the coating then carefully place in the hot oil (don't drop them). Let them sizzle away, turning now and then for about 4 minutes, then transfer to one of the paper towel covered plates. Repeat with remaining wings.
Top up the oil a little and deep fry the wings a second time until golden and crisp (another 4 minutes). Transfer to the second plate with paper towel. Repeat with remaining wings.
Tip the hot oil away into a heat proof pan or dish and wipe the wok out with paper towel.
Heat the peanut oil in the wok until very hot and add the chilli, onions, ginger and garlic, plus another small pinch of both salt and pepper. Stir fry for a couple of minutes until very aromatic.
Add the wings to the wok and toss to coat in the aromats, then tip out onto a serving plate.
Serve with kewpie mayonnaise.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
There is no need to peel the ginger.
Author: Marie Roffey
Course: appetiser, Appetizer, Entree, starters
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