We’ve all probably tasted the American-style buffalo wing. Well, these Chinese-style wings deliver just as much mouthwatering action; they’re crispy and juicy with a spicy tang thanks to the fermented chilli beans.
PREP 10 MINS
COOKING TIME 20-30 MINS
500g chicken wings
2 tbsp chilli bean sauce
5 tbsp rice vinegar or apple cider vinegar
1 1⁄2 tbsp tomato purée
FROM THE STORE CUPBOARD:
750ml vegetable oil for deep-frying
2 tbsp light soy sauce
2 tbsp sugar
- Use kitchen scissors to remove the tips from the wings, then carefully separate each wing into the drumette (the upper part of the wing that resembles a small drumstick) and the flat (the middle part of the chicken wing that connects the drumette and the tip). Pat each piece dry with kitchen paper and set to one side.
- Pour the oil into a large saucepan and heat to 175C.
- Put the cornflour into a large bowl and dredge each wing, banging off the excess flour. Carefully fry the wings, in batches so as not to overcrowd the pan, for 8-10 minutes, or until the chicken is completely cooked. Drain on a wire rack or a plate lined with kitchen paper and set to one side.
- Once all the wings have been fried, place a wok over a medium heat and add the cooked wings with the chilli bean sauce, rice vinegar, tomato purée, soy sauce and sugar. Stir gently until all the pieces are well coated in the sauce, then transfer to a serving plate.
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Chinese Takeaway in 5 by Kwoklyn Wan is published by Quadrille, price £15. To order a copy for £13.20 until 31 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15.