This is normally a starter which can be served as a main if made with a gravy sauce.
Ingredients:
12 Chicken wings, skinned
Oil for deep frying
Marinade for chicken
1 tbsp green chilli sauce
1 tbsp soy sauce
2 cloves garlic, minced
1 tbsp ginger, minced
1/2 tbsp red chilli flakes
1/2 paprika or red chilli powder
1/2 tbsp white pepper
Salt for seasoning
Batter mix
3-4 tbsp flour
1-2 tbsp corn flour
1 egg beaten
Water to mix (if required)
For the sauce
1 tbsp sesame oil
1 green chilli, chopped
2 cloves of garlic, chopped
1 tbsp chopped ginger
1 tbsp green chilli sauce
1 tsp red chilli oil
1 tbsp soy sauce
1 onion, chopped
1 tbsp cornflour dissolved in water
Ingredients:
12 Chicken wings, skinned
Oil for deep frying
Marinade for chicken
1 tbsp green chilli sauce
1 tbsp soy sauce
2 cloves garlic, minced
1 tbsp ginger, minced
1/2 tbsp red chilli flakes
1/2 paprika or red chilli powder
1/2 tbsp white pepper
Salt for seasoning
Batter mix
3-4 tbsp flour
1-2 tbsp corn flour
1 egg beaten
Water to mix (if required)
For the sauce
1 tbsp sesame oil
1 green chilli, chopped
2 cloves of garlic, chopped
1 tbsp chopped ginger
1 tbsp green chilli sauce
1 tsp red chilli oil
1 tbsp soy sauce
1 onion, chopped
1 tbsp cornflour dissolved in water
Freshly chopped coriander for garnish
Method:
1. With a paring knife separate the joints of the wings, scrape the meat completely, and pull out and toss the smaller bone. Form a round lollipop shape.
2. Marinate the wings and leave aside for atleast 1 hour.
3. In a wok heat oil. When oil starts smoking, dip the chicken in the batter, fry until golden. Remove with a slotted spoon and drain on a plate lined with paper towel.
4. To make the sauce, heat the sesame oil in a saucepan. Fry the green chilli, ginger garlic and onion. Add the sauces and mix well. Pour in the cornflour mix and stir till sauce thickens. If you need more gravy add little water. Garnish with freshly chopped coriander.
5. Mix the chicken with sauce and serve hot.
Method:
1. With a paring knife separate the joints of the wings, scrape the meat completely, and pull out and toss the smaller bone. Form a round lollipop shape.
2. Marinate the wings and leave aside for atleast 1 hour.
3. In a wok heat oil. When oil starts smoking, dip the chicken in the batter, fry until golden. Remove with a slotted spoon and drain on a plate lined with paper towel.
4. To make the sauce, heat the sesame oil in a saucepan. Fry the green chilli, ginger garlic and onion. Add the sauces and mix well. Pour in the cornflour mix and stir till sauce thickens. If you need more gravy add little water. Garnish with freshly chopped coriander.
5. Mix the chicken with sauce and serve hot.
No comments:
Post a Comment