Recipe Ingredient
- 20 chicken wings, washed and dried
- Marinade (combine in a large bowl):
- 2 tbsp oyster sauce
- 4 tbsp Lee Kum Kee Char Siew sauce
- 1 tbsp chilli powder
- 1 tbsp sugar
- 5 cloves garlic, pounded finely
Instructions
- Cut off wing tips and the next joint from the wings. Hold the bone from the end and trim around the bone with a sharp knife. Scrape and push the meat down and pull the skin and meat over to resemble drumsticks.
- Season the wings in the marinade. Cover and refrigerate overnight. Drain the wings and keep the remaining marinade for use later.
- Dip the wings in beaten egg white and toss meat portion in sesame seeds.
- Deep fry in hot oil and serve with sauce.
- Preparation of sauce: Put the remaining marinade in a non-stick pan. Add 1 tbsp tomato sauce, 2 tbsp chicken stock or water, a drop of black soya sauce for colour and 1 tsp oil. Bring to a slow boil. Add thickening and turn off the fire.
