A few weeks ago, my sister shared this picture of chicken wings that she’d made for her family.
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.
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.
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.
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.
5. In a large bowl toss the chicken with the glaze and serve immediately.
