SPICE IT UP
Chilli and Garlic Chicken Nibbles
No yum cha meal is complete without a plate of spicy chicken wings. This is my take on that wonderful dish. Double frying gives you an extra-crunchy exterior while keeping the meat juicy.
700 grams chicken nibbles
1 large egg, size 7
11⁄2 teaspoons each salt and garlic powder
1⁄2 teaspoon chilli powder
1⁄4 teaspoon each chilli flakes, white pepper and Chinese five-spice
1 tablespoon soy sauce
1 teaspoon chilli crisp oil, plus extra to serve
1 tablespoon Shaoxing cooking wine
11⁄2 tablespoons cornflour
1⁄4 cup plain flour
vegetable oil for frying
toasted sesame seeds, to serve
Pat the chicken nibbles dry and place in a large bowl along with all the remaining ingredients apart from the vegetable oil, sesame seeds and 1 tablespoon of the flour. Mix until well combined. Cover and marinate in the fridge for 3-4 hours.
Once marinated, add the remaining 1 tablespoon of flour and mix to combine.
Bring a medium pot of oil to 180°C and top a baking tray with a cooling rack Remove from the oil using a slotted spoon and place on the prepared wire rack. While this batch rests, cook the next one.
