Turmeric Fried Chicken Wings
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 whole chicken wings
- 2 tablespoon light soya sauce
- 1 teaspoon sesame oil
- 4 tablespoon shaoxing wine
- 1 tablespoon white pepper
- 1 ¼ tablespoon turmeric powder
- 3 tablespoon potato starch
- 2 tablespoon cornstarch
- 1 tablespoon water (optional)
- Cooking Oil for deep frying
Instructions
- 1
In a bowl of chicken wings, add light soya sauce, sesame oil, shaoxing wine, white pepper and mix well.
- 2
Add turmeric powder all over the chicken wings and mix well to ensure the wings are coated.
- 3
Add potato starch and cornstarch and mix thoroughly until wings are evenly coated.
- 4
If batter is too dry, add about 1 tablespoon water and mix well.
- 5
Keep in the fridge for at least 2 hours.
- 6
Drop a bit of batter into a pan of hot oil. If the batter floats, the oil is ready for deep frying.
- 7
Scoop each wing with some batter in a spoon and slowly drop into the hot oil.
- 8
Turn the wings over at least twice about every minute, until they are fully cooked.
- 9
Remove the cooked wings and transfer to a wire basket to drain off excess oil.
- 10
Scoop out excess crumbs from the oil.
- 11
If you have remaining batter, pour over hot oil to make crispy crumbs.