Fried Chicken Wing Chinese Style

炸鸡翅膀

Ingredients:

1kg chicken wings

3/4 tsp salt

1/4 tsp fish sauce

1 tsp sesame oil

80g tapioca flour

26g rice flour

10g plain flour

3/4 tsp salt

110ml water

Method:

1. Wash and clean the chicken wings, then dab dry with kitchen towels. Pierce the chicken wings with a sharp knife.

2. Marinade the chicken wings with salt, fish sauce and sesame oil. Ensure the wings are well coated with the marinade. Set aside for at least half hour (the longer you marinade, the better the taste) and turn the chicken wings over at least once, just to make sure that the wings are well marinated.

3. Heat up cooking oil in wok under medium-low heat.

4.Mix the tapioca flour, rice flour, plain flour and salt, then stir in water slowly with a whisk. Don't add all the water at one go. Stop adding when the batter is smooth and drips when the whisk is lifted from the batter. Don't overmix the batter. Add the batter to the marinated chicken wings and mix in thoroughly.

5. When the oil temperature has reached approximately 160 deg celcius, put in the chicken wings and fry until golden colour. Transfer the fried chicken wings to a wire rack to drain excess oil. Notes:

a. Fry the chicken wings in small batches.

b. Turn down the heat if the oil starts to smoke.

c. Single frying is sufficient as the chicken wing stays crispy for more than 1 hour (even 2). For super crispy wings, you can fry the wings again over high heat for about 30 seconds. 

6. Serve the fried chicken wings hot.