Here is a deep fried chicken wing recipe using Turmeric (Kunyit). This spice is commonly used in curries, which gives its yellow colour. It is also known to have anti-inflammatory effects and is a very strong antioxidant.
To make this crispy crunchy wings, click on the video tutorial and print out the recipe below.
Please click image below to view Video Tutorial:
- 10 whole chicken wings
- 2 tablespoon light soya sauce
- 1 teaspoon sesame oil
- 4 tablespoon shaoxing wine
- 1 tablespoon white pepper
- 1 ¼ tablespoon turmeric powder
- 3 tablespoon potato starch
- 2 tablespoon cornstarch
- 1 tablespoon water optional
- Cooking Oil for deep frying
In a bowl of chicken wings, add light soya sauce, sesame oil, shaoxing wine, white pepper and mix well.
Add turmeric powder all over the chicken wings and mix well to ensure the wings are coated.
Add potato starch and cornstarch and mix thoroughly until wings are evenly coated.
If batter is too dry, add about 1 tablespoon water and mix well.
Keep in the fridge for at least 2 hours.
Drop a bit of batter into a pan of hot oil. If the batter floats, the oil is ready for deep frying.
Scoop each wing with some batter in a spoon and slowly drop into the hot oil.
Turn the wings over at least twice about every minute, until they are fully cooked.
Remove the cooked wings and transfer to a wire basket to drain off excess oil.
Scoop out excess crumbs from the oil.
If you have remaining batter, pour over hot oil to make crispy crumbs.
Before serving, fry chicken wings a second time for a crispier coating
Also do check out my Facebook Page : Shiokman for links to other recipes