Chilli Garlic Chicken ‘Wings’ Recipe

A few weeks ago, my sister shared this picture of chicken wings that she’d made for her family.

 

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Don’t they look simply scrumptious?

She conveniently gave us the recipe too, even before we could ask (probably so none of us would ask her to make it for us ;-)) so I knew I’d be making this very soon.

Unfortunately, my kids are not big wing eaters, and I’m not a big fan of cleaning chicken wings, so I opted to make the boneless version of my sister’s yummy recipe. And I didn’t think it needed a dipping sauce, but feel free to serve it with some siracha mayo, or a chilli garlic dipping sauce on the side.

If you decide to make this recipe with wings, go ahead and substitute the boneless chicken for about a dozen wings and fry them for a tad longer. With the winter break in effect, and parties in full swing, this recipe is a sure crowd pleaser.

Here’s the recipe :

1. Cut 2 chicken breasts into long thin pieces, about 8-10 pieces per chicken breast.

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2. Make the marinade by mixing together 1 egg, 2 tbsp corn starch, 2 tbsp flour, 2 garlic cloves grated, 1 tsp grated ginger, 2 tbsp oyster sauce, 1/4 tsp pepper and 1/2 tsp salt. Do not add water. Add the chicken pieces to the marinade, coating each piece well.

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3. Heat 2 cups of oil, and deep fry the chicken in batches for about 6 minutes, until crispy and golden brown. Drain on paper towels.

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4. To make the glaze, whisk together 3 tbsp melted salted butter, 1 garlic clove grated, 3 tbsp chopped cilantro stems, 1/4 tsp red pepper flakes and 1 tbsp chilli garlic sauce.

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5. In a large bowl toss the chicken with the glaze and serve immediately.

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