Recipe by maysden
This recipe was told to me by two chinese friends after I had been for a meal at their home and told them how much I had enjoyed the taste. It is quite easy to prepare and the ingrediants are easy to aquire localy.
Top Review by student-chef
WHAT a recipe! I can honestly say that this is one my favourite recipes on here, definitely the best chicken wing recipe! I love wings in OK from our local chinese, but this version rivals it well. First of all the sauce, so tasty I could have it with almost anything. And the wings are lovely and tender and not too greasy.
I didn't know what you meant by "green capsicum"; chilli? bell? sweet? So I ignored it and just added some chilli flakes to the sauce to add a bit of flare.
Overall a fantastic recipe that I will be repeating over and over!
- 24 chicken wings
- 1 teaspoon plain flour
- 1 teaspoon self-rising flour
- 1⁄4 teaspoon salt
- 1 teaspoon potato starch
- 6 teaspoons water
- 4 cups vegetable oil
- 1 green capsicum
- 1 onion
- 1 egg
- 1⁄2 cup tomato ketchup
- 1⁄4 cup brown sauce
- 1⁄2 cup sugar
- 1 teaspoon Chinese five spice powder
- 1 cup water
- 2 teaspoons soy sauce
- 6 teaspoons water
- 1 teaspoon cornstarch
Directions See How It's Made
- Place tomato ketchup,brown sauce,sugar,chinese 5 spice,soy sauce and cup of water in a saucepan and boil until sugar has desolved. Stir, then turn heat down and simmer for 30 mins.Add extra water if mixture starts to thicken.
- Put sauce to one side.
- In a small glass mix corn starch with 5 tsps water.
- Slice onion and capsicum in strips and put to one side.
- Wash and dry wings. Remove wing tips and put them in waste bin.
- Cut wings in two at the joints and put at one side.
- In a bowl large enough to hold the wings put the beaten egg, plain flour,self raising flour and salt and mix until all ingrediants are smoothly combined.
- Add wings and mix until they are well coated with batter.
- Heat enough oil to deep fry the wings in a wok until a small amount of batter sizzles when dropped inches.
- Add enough wings to oil (but don't overfill) and cook until brown and crisp.Drain on kitchen paper towel and place in a warm oven .Keep adding wings that are left until all wings are cooked.and add these to the ones in the oven. .
- Empty oil from wok through a sieve and wipe wok clean. Put two tbl sps of oil
- back in the wok and stir fry the onion and capsicum for one miute on high heat.
- Turn down the heat.
- Pour in enough Ok sauce to cover the onion and capsicum. Add enough cornstarch mix to slightly thicken the sauce. Add the wings and toss them until they are covered. Put them on a warmed platter and replace them in a warm oven to keep warm. Enjoy.