Crispy chicken wings (hawker style)

Crispy chicken wings (hawker style)

Ingredient:
5 pcs chicken wings (slightly cut in between the joints)

Marinate with chicken wings with:
1 tsp salt
½ tbsp sugar
½ tsp pepper (or black pepper)

Dry Flour Mixture (no water is involve)
100g self-raising flour
2 tbsp chicken stock powder (knorr brand)
1 tsp pepper powder

1 egg whisked (optional)

Method
1. Slight cut in between the chicken wings joints, then marinate them with salt, sugar, pepper, for ½ an hour and above, Keep in the fridge. (must wrapped with plastic bag) – airtight. After ½ an hour or more, prepare the dry flour mixture, put self-raising flour, chicken powder into a mixing bowl, then add pepper, then sieve them.

2. Put in the well-marinate chicken wings to mix with the flour paste well, then set aside, while you prepare the oil for deep frying.

3. Prepare about ½ of kg into the wok, once the oil is hot enough put in the chicken wing to deep fry.

4. Put the in the chicken wing with the joint touching the oil onto the wok first, let it cook the joint, then stir a while.

5. When it look slight cooked, then turn the chicken wing skin facing the wok to cook. When the chicken wing turned golden brown, it is ready to be serve.

P.S. this is an extraction of the Nasi Lemak Workshop, I have learned from Danny Cheok @ Clementi cc.