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  • Oil (as needed for deep frying)
  • 2 Egg whites
  • Knorr Chicken Stock Granules
    Knorr Chicken Stock Granules
    20 g
    Added to cart: Knorr Chicken Stock Granules
  • Sugar 12 g
  • 40 g Corn flour
  • Water 60 ml
  • Chicken wings 1 kg


  • 680 g Corn flour
  • 4 Eggs (lightly beaten)
  • Baking soda 12 g
  • Sunflower oil 120 ml
  • Water 360 ml

Chilli sauce:

  • KNORR Soya Sauce
    KNORR Soya Sauce
    20 ml
    Added to cart: KNORR Soya Sauce
  • KNORR Sweet Chilli Sauce
    KNORR Sweet Chilli Sauce
    40 ml
    Added to cart: KNORR Sweet Chilli Sauce
  • 60 ml Rice vinegar
  • Sugar 66 g
  • Chilli flakes 5 g
  • Sesame oil 120 ml
  • 125 g Spring onion (finely chopped)
  • 60 ml Oyster sauce


  1. Marinade:

    • Pre-heat the deep fryer to 160 °C.
    • Mix the marinade ingredients together and marinate the chicken wings. Refrigerate for 30 min.
  2. Batter:

    • Combine the batter ingredients together and add to the marinade – mix well.
    • Deep fry wings for 7 min and place on a kitchen paper towel. Increase temperature to 180 °C and deep fry for another 7 min or until golden brown.
  3. Chilli sauce:

    • Mix the chilli sauce ingredients (except sesame oil and spring onion) together.
    • Heat the sesame oil in a wok, then add 120 g spring onions and fry for 1 min. Add the chilli sauce mix and boil until the sauce is reduced.
    • Drizzle the fried chicken wings with the sauce, and sprinkle with remaining spring onion. Serve immediately.
  4. Chef's Tip:

    • Ensure the wings are double fried else they will not be crispy. Do not overcook the chicken or it will be dry. Refrigerate extra batter.
    • Protein option: Fish, chicken breast and pork goulash can also be used instead of chicken.