I think I must be having a culinary trip down University lane. This is another meal that Ratna used to make - I used to love digging into these fiery sticky chicken wings trying to eat faster than the chilli could burn - once you stopped eating your mouth would be burning.
I bought these wings a few weeks back and had them kept in the freezer. These aren't the healthiest wings as you need to shallow fry them and the oil can spit a bit. Anyway it is all worthwhile.
Ingredients you will need are: a heap of chicken wings, soy sauce, sugar, lots of fresh birds eye chilli, oil (peanut or similar).
Preparation:
The chicken wings need to be cut into three parts - the double bone part, the mini drumstick and the wing tip. This can be done by cutting into the joint and separating. The wing tip can be thrown out as it is just skin. Make cuts into and through the meat on the bones. This is to lessen the cooking time and to make sure the wings cook though.
In a wok, add a couple of centimetres of oil and heat until very hot. Fry the chicken in batches until cooked through and golden brown. Place each batch on a few sheets of kitchen paper towels. Pour the oil into a heat proof dish and set aside until cool. This can be then put in the fridge and used again.
Reheat the wok, add a good amount of soy sauce (about a 1/2 to 1 cup I would say but it use your best judgement) and simmer. When hot add in a couple of tablespoons of white sugar. This should slowly thicken the soy sauce. Keep adding a little sugar until it is thick but still runny.
Add the fried chicken to the wok and toss to coat in the sauce. Add chopped chilli and toss again. Serve immediately with lots of steamed rice and vegetable.
dinnerlastnight rating: 9/10
Comments