Recipe Ingredient
- 12 chicken wingettes
- Oil for deep-frying
- 1 egg, lightly beaten
- Combine
- 1 cup cornflour
- 1 Tbsp rice flour
- Marinade
- 1 Tbsp ginger juice
- 2 Tbsp oyster sauce
- 1 tsp light soy sauce
- ½ tsp pepper
- 1 tsp Shao Hsing wine (optional)
- ¼ tsp salt
- ½ tsp sugar
Instructions
- 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.
