Ingredient
Chix Wings (dislocate the mini drum and wings) - 20 pcs
Bake King crispy floor for meat - 1 pkt
1 egg
Seasoning
Oyster sauce - 1 tablespoon
Soya Sauce - 1 1/2 tablespoon
Hua Tiao Wine - 1 tablespoon
Ginger juice - 3 tablespoon
Sugar - 1 tablespoon
Sesame oil - 1/2 tablespoon
Pepper
Method:
1) Clean the chix wings and drip dry.
2) Add all the seasoning and marinate the chix Wings overnite
Before frying:
1) Take out the chix wings 15 min before frying. (cos the chix wings are too cold after fridge overnite, it will make the temperature of the oil drop)
2) Add an egg and mix well.
3) Drip dry the chix wings. (Drip off all the excess marinate so it is easier to coat with frying flour for frying)
4) Place the frying flour in another plate and coat individual chix with the flour. Pat off excess flour
5) Dip into the oil for frying. Take out when it turns golden.
Note: I realised the little drum is a bit meaty so I usually face it down when I dip it into the hot oil so the meaty portion get to cook fast and stime u will see blood coming out. So rbr to cook the meaty portion thoroughly.
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