Chicken wings have always been very popular street food in Asia. They are one of the inexpensive munchable snacks eaten on the go. There is no denying that they are fun to eat. Because they have a lot of bones and skin, they are extra tasty, too.
The Western world have caught on and have introduced their own take on this now trendy chicken part. What used to be relegated to the stock pot are now served as choice cuts. Unfortunately, because they are now hot commodities, their price have changed to match their status.
This recipe will be appreciated anywhere on the globe. These little wings have been cut at the joint to make tasty little niblets. The Asian trinity of garlic, ginger and spring onions plus chopped chillies give them an exciting flavour that will make you want for more.
16-20 chicken wings
1 tbsp. light soy sauce
1 tbsp. fish sauce
2 tbsps. lemon juice
1 clove of garlic, grated
1 tsp. grated ginger
1 tsp. chopped red chilli
1 tsp. sesame oil
1 tbsp. sugar
1 egg white
cooking oil for frying
1 bunch of spring onions, chopped
2 tbsps. sugar
cooking oil for frying
sweet chilli sauce
Clean the chicken wings. Cut off and discard the wing tips. Cut the wings at the joint and slash each piece once diaginally on each side. This will help the marinade penetrate the meat.
Mix the soy and fish sauce, lemon juice, garlic, ginger, chilli, sesame oil and sugar. Add in the wings and leave to marinade for half an hour.
Put the wings and the marinade in a pan. Bring to a boil and simmer on low heat while stirring until all the marinade is absorbed into the chicken (5-10 minutes).
Transfer to a bowl and add in the egg white and 2 tbsps. of corn flour and mix very well. Dredge lightly in some more corn flour and shake off the excess. Heat up the oil in a wok or frying pan and fry the chicken pieces until golden brown. Drain on absorbent paper.
When all the pieces are done, heat up a clean wok until very hot. Add the fried chicken pieces, spring onions and sugar. Toss until the sugar melts.
Transfer to a serving dish. Serve with sweet chilli sauce.
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