(makes 24)
I am not usually a fan of deep-fried chicken, but these ones i cannot resist. They are amazing mouth explosions, with the chicken so juicy, tender and flavoursome inside and just a light crunch on the outside! It's only a thin batter so it doesn't feel like you're just eating flour ~ great finger food or as a main with vegies!
Prep time: 10 min + overnight (or 1-2hr) marinade
Cooking time: 30 min
Ingredients:
12 chicken wings, cut in half
soy sauce
sugar
potato flour
salt, pepper
Sweet potato flour (tapioca flour)
vegetable oil for deep-frying.
Method:
1. Marinate chicken in soy sauce, sugar, potato flour, salt and pepper overnight, or at least 1-2 hours.
2. Heat a small pot of oil for deep-frying. The oil is ready when you put a wooden chopstick in and it bubbles on the side.
N.B. At home, we usually use one that can just fit 6-7 pieces of halved chicken wings, to minimise oil needed for deep-frying.
3. Coat the chicken wings in sweet potato flour, dust off excess flour and fry in batches, depending on the size of your pot. The oil needs to cover at least 3/4 of the wing. Cook on one side for about 5 minutes, the flip and continue cooking until golden brown.
4. Drain cooked pieces on a paper towel as you continue cooking in batches.
5. Serve warm!
Wow that parsley sure looks tantalising!
ReplyDeletecan you buy sweet potato flour from supermarket? my friend taught me a recipe using panko crumbs (the japanese ones?) and baking the chicken instead. also great outcome :)
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