From Madam Wong’s Kitchen
Korean Fried Chicken
Ingredients:
- 12 chicken wings
- 1/2 tsp Salt
- 1/2 tsp Twinine 100% Pure White Pepper Powder
- Twinine Potatoes Starch
- 1 tbsp cooking oil
Sauce ingredients:
- 1 tbsp Twinine Oyster Sauce
- 1 tbsp Twinine Chili Sauce
- 1 tbsp Twinine Tomato Sauce
- 1 tsp sugar
- 2 tbsp water
- 3 cloves minced garlic
- Little Sesame seeds
Cooking Procedures
- Marinate the chicken wings with salt and pepper for about 2 hours. (If time allows, marinated overnight for more delicious)
- After marinating the chicken wings, coat the potato starch evenly.
- Hot oil, chicken wings can be fried until golden on both sides.
- Stir well the sauce ingredients except for garlic.
- Hot pot, pour cooking oil; add garlic and saute.
- Then pour (4) and cook until thick.
- After the sauce is thick, add the fried chicken wings; coat and mix evenly well.
- Serve on a platter and sprinkle little sesame seeds.
- 鸡中翅 12个
- 盐 适量
- 100% Sarawak Grade A 胡椒粉 少许
- Twinine 马铃薯粉 适量
- 食油 适量
酱汁材料：
- Twinine 耗油 1汤匙
- Twinine 辣椒酱 1汤匙
- Twinine 番茄酱 1汤匙
- 糖 1茶匙
- 水 2汤匙
- 蒜米碎 1汤匙
- 芝麻 少许
做法：
- 鸡翅用盐、Sarawak Grade A 胡椒粉腌制大约2个小时。(时间许可可以隔夜腌制，更入味)
- 鸡翅腌制好后，均匀的裹上马铃薯粉。
- 热油，鸡翅下锅炸至两面金黄色就可。
- 将酱汁材料除了蒜米，全部搅拌均匀备用。
- 热锅，倒入少许食油；加入蒜米爆香。
- 接着倒入(4)煮至浓稠。
- 酱汁浓稠后，加入炸了的鸡翅；翻拌均匀。让每块鸡翅都粘上酱汁。
- 盛盘，撒上少许芝麻就可开动啦！
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