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Ingredients

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Marinade:

Batter:

  • 680 G Corn Flour
  • 4 Eggs (Lightly Beaten)
  • Baking soda 12.0 g
  • Sunflower oil 120.0 ml
  • Water 360.0 ml

Chilli sauce:


Juicy, double-fried chicken wings served with an authentic chilli Asian-inspired sauce.

...

Preparation

  1. Marinade:

    45min
    • Pre-heat the deep fryer to 160 °C.
    • Mix together 2 egg whites, 20g Knorr Professional Chicken Stock Granules, 12gSugar, 40g corn flour and 60ml water and marinate the 1kg chicken wings. Refrigerate for 30 min.
  2. Batter:

    • Combine the 680g corn flour, 4 eggs, 12g baking soda, 120ml sunflower oil and 360ml water 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 together 20ml Knorr Soy Sauce, 40ml Knorr Professional Sweet Chilli Sauce, 60ml Rice Vinegar, 60g sugar, 5g chilli flakes and 60ml oyster sauce. (except sesame oil and spring onion).
    • 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.
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