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Five-spice chicken wings
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Crispy chicken wings perfect for finger-licking fun, deep-fried in a wok for a flavorful yum cha party treat.
Ingredients:
  • 21.00 gm light soy sauce
  • 20.00 ml dry sherry
  • 2 tsp Chinese Five Spice
  • Pinch of white pepper
  • 1kg chicken wings
  • 1 egg white, lightly whisked
  • 75g (1/2 cup) self-raising flour
  • 60g (1/3 cup) cornflour
  • Vegetable oil, to deep-fry
  • Fresh coriander sprigs, to serve
  • Hot chilli sauce, to serve
Instructions:
  • In a glass or ceramic dish, mix together the soy sauce, sherry, Chinese five spice, pepper, and a touch of salt. Add the chicken, ensuring it's coated in the mixture. Cover and refrigerate for 30 minutes to allow the flavors to marinate.
  • Combine eggs and chicken, ensuring the chicken is fully coated. In a separate large bowl, mix flour and add the already coated chicken, ensuring it is fully covered with flour as well.
  • Fill a wok with enough oil to reach a 10cm depth. Heat the oil to 190°C over high heat (you'll know it's ready when a bread cube turns golden brown in 10 seconds). Cook half of the chicken for 7 minutes, turning occasionally until golden and fully cooked. Transfer to a paper towel-lined plate using a wire mesh ladle or tongs. Repeat with the rest of the chicken, making sure to reheat the wok between batches.
  • Place the succulent chicken wings on a beautiful serving platter and garnish with fresh coriander sprigs. Serve promptly with sauce and lime wedges for a burst of flavor.

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