Kia my eldest daughter is a chicken wing fanatic, Chinese salt & pepper wings are her favourite to be precise.
So, during lockdown and no chance of her placing an order from her favourite take away we have been busy in the kitchen cooking our fave fakeaways.
So, I thought I would share our pretty good recipe we have tailoured over the past couple of months.
They are super tasty and pretty close to the real deal.
1 kilo fresh chicken wings
1/2 tbsp salt
1 tbsp Chinese five spice
1 tbsp sesame oil
1/2 tbsp black pepper
1 cup cornflour or plain flour
1 large or 2 medium sliced onions
1 red pepper sliced into strips [optional]
2 diced green chilli [de-deseeded if you prefer yours not to fiery]
3 spring onions, sliced
1 tsp Chilli flakes [optional, depends how spicy you like it]
Marinating the chicken
Season the chicken wings with the salt, Chinese five spice, sesame oil and black pepper. Set aside while you chop and prepare the vegetables.
Preparing the vegetables
Slice the onions, green chilli, red pepper and spring onions and set aside.
Battering the chicken
Tip out the cornflour or plain flour onto a large, flat plate
Add the marinated chicken to the plate of cornflour, and toss | move around with your hands until it is all evenly coated
Try to avoid the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour
Use a large frying pan
Or alternatively you can use an air fryer to fry the chicken wings set at 200 degrees Celsius
Heat plenty of vegetable oil until a little sprinkle of corn flour bubbles up on contact with the oil [make sure there is enough to cover the bottom of the pan | air fryer]
Add the coated chicken to the pan, and cook until the underside turns light brown [approximately 10 mins]
Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside [the complete cooking time should be approximately 20 minutes]
Remove the chicken from the oil and set aside on a pice of kitchen roll to soak up a little oil.
To the remaining oil, add the chopped onion and fry on medium heat and brown
Add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan
Add the red pepper to the pan, cook for a further minute and stir, then add the chilli flakes, 1 tsp Chinese five spice and a good slash of sesame oil and stir to coat the vegetables
Add the chopped spring onions, stir and cook for a further minute [you can save some uncooked spring onion to garnish]
Remove from heat, top with the remaining, raw spring onions [optional] and serve with egg fried or boiled rice.
My favourite fakeaway is my Chicken Curry In A Hurry, you can click here for the recipe
What’s your favourite fakeaway recipe?
I would love to hear from you x x