I think many of us have a particular craving for fried chicken. If you have tasted this sticky honey fried chicken, all you want is one more mouthful, or two. Every single piece of crunchy sweet chicken was flavour with butter, honey, and garlic. Delicious!! The combination of honey and butter is magical and incredibly harmonious.
I particularly enjoyed these sticky
wings that I have it from an open food market, and I decided to make them in my
own kitchen. I began experimenting with it, testing with different types of
flour for coating, adjusting the ratio of sugar to honey, and even experimented
with using butter or cooking oil to make the sauce. It took quite a few experiments until I was
satisfied with the result.
The crispy fried chicken on its own is already impressive, achieved from double frying. When it’s coated with a sticky glaze, these wings are on a whole other level.
Here are a few tips that I swear by
when it comes to making Fried Chicken Wings:
1.Marinade the Chicken wings
I always marinate the chicken to help
keep the meat moist and flavorful and to help tenderize the chicken before
frying it.
2.Putting egg on the wings
Beat in one egg. Eggs are sticky, and
when they mingle with the flour, they make a gluey paste for the starch to
stick to the chicken, and then the egg acts like thick glue to stick on lots of
coating to make a crunchy wings.
3. Prepare a light batter
Slightly coated the chicken with the
combination of cornstarch and tapioca starch. The coating will stick better and
get extra crispy. Avoid using plain flour.
4. Add in baking powder to the batter
The baking powder reacts with the oil
and creates tiny air bubbles, which also helps form a crispy coating.
5. Let it Rest
After applying the tapioca starch
coating, give the chicken a 5-minute rest. This will help the starch stick to
the skin and prevent it from falling off while it is frying.
INGREDIENTS
1 kg of chicken wings
½ tsp salt
¼ tsp ground black pepper
2 tbsp oyster sauce
1 tbsp Chinese Shaoxing Wine
1 egg
½ cup corn starch
½ cup tapioca starch
1 tsp baking powder
3 tbsp pumpkin seeds (optional)
Some cooking oil
Honey butter sauce
3 tablespoons unsalted butter
2 garlic cloves, minced
¼ cup white or brown sugar
2 tsp soy sauce
2 tsp honey
METHODS
1. Put all the chicken wings to a
bowl and toss in the ground black pepper and salt. Let it rest for 20 minutes.
2. Add the starch, flour, and baking
powder to the bowl with the cracked eggs. Mix it until all chicken wings are
well coated. Let it rest for 5 minutes.
3. Heat up some cooking oil in a wok.
Add in the chicken wings and fry for 4-5 minutes or until the chicken is golden
brown and crispy. Remove and set aside.
4. Wait until the oil reaches the
temperature once more, put back the fried chicken wings into it and let it fry
for another 1 to 2 minutes to make it extra crispy.
5.
Melt the butter in a wok and stir in the garlic until it becomes
aromatic. Stir in sugar and soy sauce until completely dissolved. Add in the
honey and stir well until you see bubbles vigorously.
6. Add in the chicken wings and
pumpkin seeds, mix well until the chicken wings well coated with the sauce.
Enjoy!!
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