Ailes de poulet frites à la chinoise

Ingrédients

• 1 kg chicken wings (segmented)
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing rice wine
• 3 teaspoons ginger paste
• 1 tsp sesame oil
• 1/3 cup cornflour (US cornstarch or potato starch)
• 1/4 teaspoon baking powder (optional)
• Kecap manis for drizzling

Préparation

1. 1

   Segment the wings into 3 pieces, discard the tips and place the flats and drummettes into a large bowl. You can leave them whole, I just find the cooking and eating process easier when they’re segmented.

2. 2

   Add the pepper, sugar, salt, garlic powder, soy sauce, oyster sauce, shaoxing rice wine, ginger paste and sesame oil to a large bowl with the wings. Toss to coat well and marinate for 1-2 hours. Best chilled for food safety reasons but take them out of the fridge ½ hour before you want to start cooking.

3. 3

   Add the cornflour and baking powder. Mix well.

4. 4

   Heat oil in a deep saucepan or pot to 180C/350F on an oil thermometer. Make sure your wings are out of the fridge ½ an hour before you begin or they'll drop the temperature of the oil too much.

5. 5

   Gently lower in 4-5 chicken pieces (don’t remove the coating mixture and don't overcrowd the pan) and fry for 5 minutes until light golden brown. Set aside on a rack over a baking tray covered with paper towel to allow excess oil to drain off.

6. 6

   Fry in batches, a second time for 2-3 minutes until deep golden and crunchy.

7. 7

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