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Chicken Wings with Chilli Plum Sauce

Serves:

4 as an entrée or snack for the chicken, 4 - 6 for the sauce

Preparation Time:

10 minutes for the chicken, 10 minutes for the sauce

Cooking Time:

30 minutes for the chicken, 10 minutes for the sauce

Ingredients

Chicken WIngs

1 tablespoon cooking salt
½ cup plain flour
½ cup tapioca starch
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground dried oregano
½ teaspoon ground chillies
1 teaspoon finely ground white pepper
1 teaspoon freshly ground black pepper
1 tablespoon fine table salt
3 eggs, beaten
1 kg chicken wings (drumettes and wingettes, or whole wings jointed)
Oil for deep frying

Chili Plum Sauce

1 cup plum jam
¼ cup hot chilli sauce
¼ cup (60ml) rice wine vinegar (can use white vinegar)
½ cup (125ml) light soy sauce
3 cm piece of ginger, peeled and finely julienned
3 garlic cloves, finely chopped
2 teaspoons cracked black pepper

Method

Chicken Wings

  1. Place the chicken in a large pot with a tablespoon of cooking salt. Cover with cold water. Place over medium-high heat and bring up to the boil. Reduce the heat to a simmer and simmer for around 5 minutes, until the chicken is almost cooked through. Remove the chicken from the heat and let it cool in the water for a further 10 minutes. Remove to a colander and drain thoroughly.
  2. Preheat the deep fryer to 180*C. In a large mixing bowl, combine the flour and all the dried spices.
  3. One by one, dip each piece of the chicken into the spiced flour mixture. Dip it into the egg, and allow the excess egg to drain back into its bowl. Dip the chicken in the flour once more and set aside on a plate. Repeat with the rest of the chicken.
  4. Fry the chicken in 2 batches for 6-8 minutes or until the batter is golden brown and crunchy. Serve with chilli plum sauce scattered with sesame seeds.

 

Chili Plum Sauce

  1. Place all the ingredients in a saucepan over medium-high heat and bring to the boil.
  2. Cook for 5 minutes, making sure it does not boil over. The sauce should be slightly thickened.

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