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- Season chicken with marinade for at least 2-3 hours, or preferably overnight, in the refrigerator.
- Just before deep-frying, add in the egg then drain the chicken wingettes on a plastic colander. Dip the pieces in the cornflour and rice flour mixture. Shake off excess flour and coat again.
- Deep-fry the wingettes a second time in hot oil until golden brown and crispy.
- Dish out and drain the oil. Serve immediately.