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Five-spice chicken wings

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 tablespoon light soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons Chinese Five Spice
  • Pinch of white pepper
  • 1kg chicken wings
  • 1 egg white, lightly whisked
  • 75g (1/2 cup) self-raising flour
  • 60g (1/3 cup) cornflour
  • Vegetable oil, to deep-fry
  • Fresh coriander sprigs, to serve
  • Hot chilli sauce, to serve
  • Lime wedges, to serve


  • 1
    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.
  • 2
    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.
  • 3
    Add enough oil to a wok to reach a depth of 10cm. Heat to 190°C 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.
  • 4
    Transfer the chicken wings to a serving platter. Top with coriander sprigs. Serve immediately with sauce and lime wedges.

Source: taste.com.au


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