Crispy Soy Ginger Wings
Crispy ginger soy chicken wings - A popular favorite in my household!
12 Chicken Wings, tip off
1 Large Egg, lightly beaten
Sweet Potato Flour
1 Tbsp Soy Sauce
2 tsp Dark Soy Sauce
2 Tbsp Shaoxing Wine
1 piece Fresh Ginger, pounded for juice (about 3 to 4 Tbsp)
1 ½ tsp Sea Salt
Marinate the chicken wings for about 3 to 4 hours in the refrigerator.
Pour at least 2 inches of oil into a large frying pan over medium heat. Heat until the oil is hot. Dip the chicken wings into the beaten egg and coat them with the sweet potato flour to coat it on all sides, making sure that all the nooks and crannies are covered.
Add the chicken to the hot oil and fry until it is crispy and golden. It is important that the chicken is cooked right through to the bone - use tongs to turn the pieces over a couple of times until you are satisfied that they are cooked through. Lift out onto a plate lined with kitchen paper to absorb the excess oil. Serve immediately.