Crispy sweet-soy chicken wings

Prep time; 15 mins
Cooking time; 30 mins
Total time; 45 mins


For the chicken

1kg chicken wings
Salt to taste
6 tablespoons potato starch or corn starch
Oil for deep frying

For sauce

3 tablespoons olive oil
1 tablespoon garlic-ginger paste
3/4 teaspoon chili pepper flakes (optional)
1/3 cup soy sauce
1/4 cup rice syrup or corn syrup
1 tablespoon brown sugar
1 teaspoon sesame seeds


Step 1; prepare chicken and ingredients

Rinse chicken wings and pat dry. Separate each wing at the joint into 2 pieces. Season with salt

Place potato starch/ corn starch onto a shallow plate. Coat chicken well, one piece at a time

Step 2; deep frying chicken

In a frying pan over medium high heat, bring the deep-frying oil to boil. Place chicken into the boiled oil, one at a time. Make sure they are not too crowded. Cook for about 8-10 minutes, or until light brown

Remove from oil, transfer them into a strainer or a plate covered with paper towels for the excess oil to absorb. Let them rest for at least 5 minutes. Return oil to boil. Deep fry the wings again for another 6-8 minutes; or until crispy and golden brown

Remove from oil

Step 3; prepare the sauce

In a wok over medium high heat, bring 1 tablespoon cooking oil to boil. Add garlic-ginger paste. Cook until fragrant, about 30 seconds. Add soy sauce, rice/corn syrup, chili pepper flakes and sugar; cook until sugar dissolves; stirring frequently

Step 4. Coat chicken with the sauce

Add chicken into the wok. Remove wok from heat, mix until well coated

Serve as desired

Garnish with sesame seeds. Enjoy

Leave a Reply

Your email address will not be published.