I love a takeaway as a treat just as much as everyone else, and if you are cooking everyday and as a profession, you are going to want them and enjoy them even more!
I started a wee section on the blog a few months ago that showcased takeaway alternatives, and each of these recipes are tried and tested a load of times! If I want to replicate takeaway food I am pretty determined on getting it as close to the original as possible, that way the temptation doesn’t feel so overwhelming!
Okay, so this time I am all about the Chinese style crispy Salt and Chilli Chicken Wings.
I love them. I have always loved them. Oh the cravings they induced!
So after a wee bit of messing about with this recipe, I have finally gotten close as can be to this Chinese classic.
Salt and Chilli Chicken Wings Chinese Style
50ml Sake (or sherry!)
1 tsp chopped fresh ginger
1 tsp chopped fresh garlic
1 level tsp Chinese 5 spice
Good pinch of salt and white pepper
About 12 Chicken wings
4 heaped tbsp Cornflour (may need a little extra if wings are big)
1 red Chilli (diced)
Pinch chilli flakes (depends on how spicy you like)
1 Onion (sliced)
½ Green pepper (sliced)
2 cloves Garlic
½ tsp ginger
2 Spring onion
Mix first 5 ingredients and marinade chicken wings for at least 1 hour.
Remove from fridge and add the cornflour and egg, mix to a smooth paste that covers all the wings.
Fry them in small batches (either deep or shallow fry), placing each one on paper towel after fry, keep warm.
In a wok, heat 1 tbsp sesame oil and fry the garlic, ginger, pepper, chilli (fresh and flakes) and onion for 2 minutes. Add the wings and fry for a further minute. Add the spring onion.
Season well in sea salt and white pepper, serve!