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Crispy salt and pepper chicken wings
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Experience the fiery allure of Sichuan cuisine with this must-have dish for your next at-home feast.
Ingredients:
  • 6 large (about 850g) chicken wings, halved
  • 2cm-piece fresh ginger, peeled, thinly sliced
  • 1 shallot, ends trimmed, thickly sliced
  • 40g (1/4 cup) plain flour
  • Peanut oil, to deep-fry
  • Lemon wedges or lime wedges, to serve
  • Fresh coriander sprigs, to serve
  • 14.40 gm sea salt flakes
  • 3 tsp Chinese five spice
  • 2 tsp chilli powder
  • 1 1/2 tsp coarsely ground mixed pepper medley
Instructions:
  • In a large deep frying pan, place the chicken, ginger, and shallot in a single layer. Cover with cold water and bring to a boil over medium-high heat. Simmer for 4-5 minutes until the chicken wings change color. Transfer chicken to a paper towel-lined plate and let cool for 20 minutes.
  • In a medium bowl, mix salt flakes, Chinese five spice, chili powder, and pepper to make the seasoning. Set aside half for serving and mix the flour with the remaining seasoning. Stir until combined.
  • Heat peanut oil in a wok or large deep saucepan until it reaches a depth of 8cm and reaches 190°C (test with a cube of bread turning golden brown in 10 seconds). Toss chicken in flour mixture until coated, then shake off excess. Cook half of the chicken in the oil for about 4 minutes, turning occasionally until golden. Transfer to a plate lined with paper towel. Repeat with remaining chicken, reheating oil between batches.
  • Place the seasoned chicken on a platter alongside fresh lemon or lime wedges and vibrant coriander sprigs for a beautiful presentation.

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