Name: Five-spice Chicken Wings Recipe
Total time: 25 min
Yield: 4
Cuisine: Asian

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No need for knives and forks-just pick up one of these crispy chicken wings with your hands, dunk it in spicy sauce and enjoy. Use your wok to deep-fry chicken wings-perfect for yum cha style entertaining. 

How to make Five-spice Chicken Wings Recipe

Alison Adams

Crawler

Asian

<p>No need for knives and forks-just pick up one of these crispy chicken wings with your hands, dunk it in spicy sauce and enjoy. Use your wok to deep-fry chicken wings-perfect for yum cha style entertaining. </p>

Light soy sauce

Dry sherry

Chinese Five Spice

White Pepper

Chicken Wings

Egg white,  lightly whisked

Self-raising flour

Cornflour

Vegetable oil,  to deep-fry

Fresh coriander to serve

Hot chilli sauce,  to serve

Combine the soy sauce, sherry, chinese five spice and pepper in a glass or ceramic dish. Season with salt. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.

step 1

Add the egg to the chicken and toss to coat. Place the combined flour in a large bowl. Add the chicken and toss to coat.

step 2

Add enough oil to a wok to reach a depth of 10cm. Heat to 190c over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add half the chicken and cook, turning occasionally, for 7 minutes or until golden and cooked through. Use a wire mesh ladle or tongs to transfer to a plate lined with paper towel. (see tip) repeat with the remaining chicken, reheating the wok between batches.

step 3

Transfer the chicken wings to a serving platter. Top with coriander sprigs. Serve immediately with sauce and lime wedges.

step 4

Taste