Ailes de poulet frites à la chinoise

Ingrédients

• 2 eggs
• 1 tablespoon salt
• 1 tablespoon msg
• 1 tablespoon sugar
• 2 teaspoons chicken bouillon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon tumeric
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 4 pounds whole chicken wings
• 1 cup all purpose flour
• 1/4 cup cornstarch
• 1 tablespoon msg
• 2 cups oil

Préparation

1. 1

   In a big bowl add the eggs, 1 tablespoon of msg, salt, sugar, chicken bouillon, garlic powder, black pepper, turmeric, sesame oil, and soy sauce. Beat all of this together and then add the chicken. Mix well and marinate for at least 30 minutes.

2. 2

   In a big bowl add the flour, cornstarch, and 1 tablespoon of msg and mix. Before breading the chicken, mix it again with the liquid in the bowl to make sure all the meat is wet before coating.

3. 3

   Bread the chicken wings making sure to get in the folds of the meat. Shake off any excess flour and set on a tray or plate until ready to fry. Repeat the same process for all the chicken.

4. 4

   Take a large pan, add 2 cups of oil, and turn on the heat to medium-high. Add half of the wings and cook for 8 minutes. After the first 2 minutes make sure to flip or stir the wings to avoid them from getting burned at the bottom. Repeat the process until you cooked all the wings.

5. 5

   Remove your wings from the oil and rise your heat to high. Add the wings and finish cooking for 4 minutes. Remove from oil onto a plate with paper towels or a wire rack. Serve and enjoy!