August 28, 2013



Chicken wings- 10
1 tsp garlic paste
2 tsp Red chilli powder
1 tsp soy sauce
1 tsp vinegar
1 tsp white pepper powder
Salt as per taste
2 cups maida/refind flour
2 cups cornflour
2 egg
Oil to fry


  • Clean, wash, cut wingtips, remove thin bone and pull the flesh to one end of the thick bone. 
  • Mix garlic paste, one teaspoon chilli powder, soy sauce, vinegar, white pepper powder and salt.
  • Marinate the chicken wings in this mixture and leave aside for two hours, preferably in the refrigerator.
  • Meanwhile mix refined flour, cornflour, eggs, salt, six tablespoons of oil, remaining red chilli paste with some water if required. 
  • Whisk thoroughly to make a thick batter of pouring consistency. Rest the batter for fifteen to twenty minutes. 
  • Heat sufficient oil in a wok, dip the marinated wings in the batter and deep-fry for three-four minutes on medium heat, stirring frequently or until crisp and golden brown. 
  • Drain on absorbent paper and serve hot with Szechuan sauce.

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