Crunchy Asian Chicken Wings
Crunchy Asian wings for a quick and tasty weekday meal. Corn Flakes and Fish sauce are the key. Great served with a side of coleslaw.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maisonmaitland.com.
Cooking tools:
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Oven
- Stove
- Pot
- Slotted spoon
- Paper towel
- Parchment paper
- Baking sheet
- Serving platter
Ingredients
- 15 chicken wings ((30 pieces, tips removed) around 1 kg.)
- 2 tablespoons ginger (grated)
- 2 tablespoons garlic (minced)
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon sunflower oil or shallot oil *
- 1/3 cup fish sauce
- 1 tablespoon soy sauce
- 1/4 cup sugar
- 1/4 teaspoon white pepper
- 2 cups corn flake crumbs
- 2 teaspoons sea salt
- 1 cup shallots (finely sliced)
- 2 cups sunflower oil
- Cilantro leaves (torn)
- Red Chili (thinly sliced on the diagonal)
- Green Onions (thinly sliced on the diagonal)
- Crispy Shallots
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