No yum cha meal is complete without a plate of spicy chicken wings. This is my take on that wonderful dish. Double frying gives you an extra-crunchy exterior while keeping the meat juicy.
Serves: 4
INGREDIENTS
700 grams chicken nibbles
1 large egg, size 7
11/2 teaspoons each salt and garlic powder
1/2 teaspoon chilli powder
1/4 teaspoon each chilli
flakes, white pepper and Chinese five-spice
1 tablespoon soy sauce
1 teaspoon chilli crisp oil, plus extra to serve
1 tablespoon Shaoxing cooking wine
11/2 tablespoons cornflour
1/4 cup plain flour
vegetable oil for frying
toasted sesame seeds, to serve
METHOD
Pat the chicken nibbles dry and place in a large bowl along with all the remaining ingredients apart from the vegetable oil, sesame seeds and 1 tablespoon of the flour. Mix until well combined. Cover and marinate in the fridge for 3-4 hours.
Once marinated, add the remaining 1 tablespoon of flour and mix to combine.
Bring a medium pot of oil to 180°C and top a baking tray with a cooling rack and paper towels. Cook a batch of nibbles for 6 minutes, or until golden brown. They do not need to be completely cooked through at this point. Remove from the oil using a slotted spoon and place on the prepared wire rack. While this batch rests, cook the next one.
Place the fried chicken back into the oil in batches and cook for a further 3-4 minutes, or until golden brown and cooked through. Drain again on paper towels. Top with sesame seeds while hot and serve with extra chilli crisp oil on the side.
Cook’s note: These wings are spicy on their own, but if you feel they need an extra kick, top them with chilli crisp oil. Shaoxing cooking wine and chilli crisp oil are available from specialty food stores and Asian supermarkets.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!