Here’s a shot of our aspirations. And the taste… YUM!
We soaked it in its marinade overnight. The bicarbonate soda did its part in making the chicken meat tender. We had some left-overs which we ate the next day. The wings are still tender to the bones. Also, the spices go so well together.
See our recipe below.
-Chicken wings, 1kg, tips cut and joints separated
Don't throw those tips. You can freeze them and later use them in making chicken broth. I used those tips in cooking my Chicken Macaroni soup. No part wasted! Yay!!
-Raw sugar, ½ tbsp
-Oyster sauce, 2 tbsp
-Soy sauce, 1 tbsp
-Sesame oil, 2 tbsp
-Garlic powder, 1 tbsp
-Ground pepper, ½ tsp
-Bicarbonate powder, ½ tsp
-Rice flour, 2 tbsp of
-Tapioca starch, 2 tbsp
-Water, 4 tbsp
-Egg, 1 whole
-Oil, for frying
1. Put all the ingredients in a bowl to marinate the chicken wings.
2. Leave it for at least an hour; overnight in the fridge, if time allows.
3. Deep fry the wings under medium heat for 7-10 minutes or until golden brown.
4. Drain the oil.
5. Serve while hot with cold beer or soda.
Remember me when you cook!