Fried chicken wings

This crisp, golden Cambodian-style fried chicken was taught to me by my best friend, Sophia.

Credit: Danielle Abou Karam

• serves

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 kg chicken wings, cut into mid wing and drumettes
• Vegetable oil, for deep - frying 
• 500 g rice flour
• Sriracha sauce, to serve

Marinade

• 10 garlic cloves, finely chopped
• 2 -3 cm piece ginger, peeled and grated
• ½ bunch spring onions, thinly sliced
• 250 ml (1 cup) oyster sauce 
• 250 ml (1 cup) light soy sauce
• 50 ml fish sauce
• 100 g sugar
• Murray river pink salt and ground black pepper, to taste

Marinating time: 3 hours

Instructions

1. Place all the marinade ingredients in a large bowl and stir to combine. Add the chicken wings, toss to coat well, then cover and refrigerate for at least 3 hours.
2. Fill a large heavy-based saucepan one third full of vegetable oil and heat to 180˚C.
3. Place the rice flour in a large bowl. Take the chicken wings out of the marinade, add to the rice flour and toss to coat. Stand for 5 minutes.
4. Fry the chicken wings in batches until golden and crisp. Drain on a wire rack and season with a little salt. Serve immediately with Sriracha sauce on the side. 

 

Photography by Danielle Abou Karam.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.