From Madam Wong’s Kitchen

Korean Fried Chicken

Sep 18, 2020Chicken Recipes


  • 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 

  1. Marinate the chicken wings with salt and pepper for about 2 hours. (If time allows, marinated overnight for more delicious)
  2. After marinating the chicken wings, coat the potato starch evenly.
  3. Hot oil, chicken wings can be fried until golden on both sides.
  4. Stir well the sauce ingredients except for garlic.
  5. Hot pot, pour cooking oil; add garlic and saute.
  6. Then pour (4) and cook until thick.
  7. After the sauce is thick, add the fried chicken wings; coat and mix evenly well.
  8. 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


  • 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


  1. 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)
  2. 鸡翅腌制好后,均匀的裹上马铃薯粉。
  3. 热油,鸡翅下锅炸至两面金黄色就可。
  4. 将酱汁材料除了蒜米,全部搅拌均匀备用。
  5. 热锅,倒入少许食油;加入蒜米爆香。
  6. 接着倒入(4)煮至浓稠。
  7. 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。
  8. 盛盘,撒上少许芝麻就可开动啦!

Recent Recipes

Hometown Bak Kut Teh

From Madam Wong's Kitchen Ingredients: 400g ribs* (can be replaced with chicken or seafood) 300g pork belly* (can be replaced with chicken or seafood) 300g meatballs 5 pieces of garlic 1 pack Bak Kut Teh Bag 1 liter Water Seasoning: 2 tablespoon Twinine HVP Sauce...

Mixed Herbs Roasted Chicken

From Madam Wong's Kitchen Ingredient A: 1 slide Pumpkin (cut into pieces) 2 pcs Potatoes (cut into pieces) 3-4 pcs Shallots 1 cloves Garlic (cut in half) 1/4 teaspoon Salt 1/4 teaspoon TWININE Grade A White Pepper Powder a little Olive Oil (Cooking Oil) Ingredient B:...

Steam Grouper Fish with Ginger Soy Sauce

From Madam Wong's Kitchen Ingredient A: 1 pcs Fresh Grouper Fish 10 Slices Ginger 2 Stalks Spring onions cut into 3cm 1.5 tablespoons of TWININE sesame oil 2 tablespoons of cooking oil Ingredient B: 5 Slices Ginger (chopped) 1 Stalk Spring Onion cut into thin strands...

Signature Chinese Lemongrass Chicken Chop

From Madam Wong's Kitchen Ingredients: 1 Pcs Chicken Breast 3 Pcs Lemongrass 3 Pcs Shallots 4 Cloves Garlic 2 Slices of Ginger Twinine Premium Pepper to taste Salt or Twinine Light HVP sauce to taste 1 Tablespoon Rice Wine 1 Tablespoon of Twinine Sesame Oil Cooking...

Traditional Prawn Noodle Soup

From Madam Wong's Kitchen Ingredients A: 500g chicken bones/ legs (can be replaced with ribs ) * 1 kg prawns heads and shells 4 Cloves Garlic (sliced) 2 Cloves Star Anise 2 Tablespoons Brown Sugar (I used organic cane sugar) 80g Anchovies *The chicken legs / ribs are...

Crispy Red Bean Curd Deep Fried Pork

From Madam Wong's Kitchen Ingredients: 500g three-layer meat Seasoning: 4 cloves garlic (minced) 1 and a half Red Bean Curd 1/4 teaspoon salt Half a tablespoon of sugar Cooking Procedures:  Prepare all materials. Pull all the seasoning in bowl. Pour the STEP 2...

Garlic with palm sugar chicken

From Madam Wong's Kitchen Ingredients: Chicken drumsticks Sliced ​​ginger 3-4 slices 2 cloves of garlic (smashed) 2 shallots (minced) 1/2 tablespoon of palm sugar (finely chopped/grated) Seasoning: 1 tablespoon of Twinine Oyster Sauce 1 teaspoon of Twinine Thick Sauce...

Pin It on Pinterest

Share This