Tuesday, November 20, 2007

Deep-fried chicken wingettes

Original recipe by Amy Beh

12 chicken wingettes

Oil for deep-frying

1 egg, lightly beaten


1 cup cornflour

1 Tbsp rice flour


1 Tbsp ginger juice

2 Tbsp oyster sauce

1 tsp light soy sauce

½ tsp pepper

1 tsp Shao Hsing wine (optional)

¼ tsp salt

½ tsp sugar

Season chicken with marinade for at least 2-3 hours, or preferably overnight, in the refrigerator.

Just before deep-frying, add in the egg then drain the chicken wingettes on a plastic colander. Dip the pieces in the cornflour and rice flour mixture. Shake off excess flour and coat again.

Deep-fry the wingettes a second time in hot oil until golden brown and crispy.

Dish out and drain the oil. Serve immediately.

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