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Marinade:

Batter:

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

Chilli 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.