Ingredients
- 9 (750g) chicken wings
- 1/3 cup fish sauce
- 1/3 cup caster sugar
- 5 garlic cloves, finely chopped
- 2 tablespoons vegetable oil
- Vegetable oil, for shallow frying
- 2/3 cup cornflour
- 1 long red chilli, finely chopped
- Fresh coriander leaves, to serve
Directions
Preparation:2hr 25min
› Cook:25min ›
Ready in:2hr 50min
1. Using sharp kitchen scissors
remove and discard wing tips from each chicken wing. Cut wings in half at the
joint. Place fish sauce, sugar and half the garlic in a glass or ceramic dish.
Add chicken. Turn to coat. Refrigerate chicken for at least 2 hours, tossing in
marinade occasionally.
2. Heat 2 tablespoons of
oil in a small frying pan over medium-high heat. Add remaining garlic. Cook for
1 minute or until golden and fragrant. Transfer to a plate lined with paper
towel.
3. Preheat oven to
160°C/140°C fan-forced. Remove chicken from marinade. Reserve marinade. Place
chicken on a baking tray lined with paper towel. Pat chicken dry with paper
towel.
4. Add enough oil to a
large, deep frying pan to come 5mm up side of pan. Heat over medium-high heat.
Place cornflour in a large snap-lock bag. Add half the chicken. Toss to coat,
shaking off excess. Add the chicken to the pan. Cook for 2 minutes each side or
until golden. Transfer to a greased baking tray. Repeat with remaining chicken
and cornflour. Bake for 10 minutes or until cooked through.
5. Meanwhile, place
reserved marinade in a small saucepan over medium-high heat. Bring to the boil.
Reduce heat to medium-low. Simmer for 5 minutes or until slightly thickened and
syrupy. Place chicken in a serving dish. Drizzle over sauce. Sprinkle with
fried garlic, chilli and coriander. Serve.
Utensils
List
- Sharp Kitchen Scissors
- Glass
- Ceramic Dish
- Small Frying Pan
- Paper Towel
- Plate
- Baking Tray
- Large Frying Pan
- Large Snap-Lock Bag
- Spoon
- Serving Dish
Ingredients
List
- Chicken Wings
- Fish Sauce
- Caster Sugar
- Garlic
- Vegetable Oil
- Cornflour
- Red Chilli
- Fresh Coriander Leaves
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