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.
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
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.