serves
4-6
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Signature Dish At Home
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 kg chicken wings, cut into mid wing and drumettes
- Vegetable oil, for deep - frying
- 500 g rice flour
- Sriracha sauce, to serve
Marinade
- 10 garlic cloves, finely chopped
- 2 -3 cm piece ginger, peeled and grated
- ½ bunch spring onions, thinly sliced
- 250 ml (1 cup) oyster sauce
- 250 ml (1 cup) light soy sauce
- 50 ml fish sauce
- 100 g sugar
- Murray river pink salt and ground black pepper, to taste
Marinating time: 3 hours
Instructions
- Place all the marinade ingredients in a large bowl and stir to combine. Add the chicken wings, toss to coat well, then cover and refrigerate for at least 3 hours.
- Fill a large heavy-based saucepan one third full of vegetable oil and heat to 180˚C.
- Place the rice flour in a large bowl. Take the chicken wings out of the marinade, add to the rice flour and toss to coat. Stand for 5 minutes.
- Fry the chicken wings in batches until golden and crisp. Drain on a wire rack and season with a little salt. Serve immediately with Sriracha sauce on the side.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Signature Dish At Home
