Yield
4-6 Servings
Prep Time
45 Min
Passive Time
30 min
Ingredients
Chicken Wings
| 5 | Chicken wings, cleaned and cut to half |
| ½ tsp | Ginger, grated |
| ½ tsp | Coarse black pepper powder |
| ½ tsp | Salt |
| 1000 ml | Seri Murni Pure Vegetable Oil |
| 100g | Blue Key Superfine Superwhite Flour, sifted |
Sauce
| 50 ml | Seri Murni Pure Vegetable Oil |
| 1 | Garlic, finely chopped |
| 2 tbsp | Tomato sauce |
| 2 tbsp | Chili sauce |
| 2 tbsp | Gochujang, Korean red chili pepper paste |
| 1 tbsp | Light soy sauce |
| 1 tbsp | Soft brown sugar |
| 2 tbsp | Honey |
| 1 tsp | Sesame oil |
| ½ tsp | Yellow mustard |
Garnish
| ½ tsp | White sesame seeds |
| 1 | Spring onion, finely cut |
Method
- In a bowl, mix chicken wings with ginger, coarse black pepper powder and salt.
- Cover bowl with cling film and marinate in the fridge for at least 30 minutes.
- Heat Seri Murni Pure Vegetable Oil in a wok.
- Coat chicken wings evenly with Blue Key Superfine Superwhite Flour.
- Carefully drop the chicken wings in the wok, one piece at a time. Fry until lightly golden brown. Set aside.
- Heat Seri Murni Pure Vegetable Oil in a pan and add garlic. Stir to fry. Add in tomato sauce, chili sauce, Gochujang korean red chilli pepper paste, light soy sauce, soft brown sugar, honey, sesame oil and yellow mustard. Stir well.
- Simmer for 5 minutes until sauce thickens.
- Add cooked chicken wings. Stir until chicken wings are well coated.
- Garnish with white sesame seeds and spring onion.