Salt & Pepper Chicken Wing

Ingredients:

1kg chicken wings

1/2 sweet bell pepper ~ diced

3 clove garlic ~ minced

3 shallot ~ chop

2 red bird's eye chili ~ cut

2 stalks green onion ~ white only & chop

Cooking oil for deep frying

Marinade

1/2 tsp salt

1 tsp sugar

1/2 tsp white pepper

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp cooking oil

Coating

3-4 tbsp AP flour

3-4 tbsp cornstarch flour

Seasoning

1 tbsp garlic salt powder

1/2 tsp salt

1/2 tsp white pepper

Directions/Instructions:

1. Clean the chicken and pat them dry with a paper towel.
2. Make 2 slices across the back of each flat.  Then with a paring knife make two careful jabs into the thickest part of each drumette, each jab on opposite sides.
3. In a medium-sized bowl, mix the marinade ingredients together.  Then add the chicken and toss to evenly coat.  Massage the wings to help push the marinade in a bit more.  Set them aside to absorb the marinade for about 15-30 mins.
4. In another small bowl, prepare the seasoning.  Mix well to combine and set aside.
5. On a large plate, mix the coating ingredients, combined thoroughly.  Coat each chicken thoroughly on every side and corner.  Give it a few firms squeezes to help the coating stick.  Repeat this process with the rest of the wings.
6. In a deep-frying vessel, heat up to 300 Deg F.  The oil should be enough to cover the chicken wings.
7. Once the oil reaches the right temperature, start cooking the drumettes, and lower the heat to medium so that the oil can stay more consistently around 300 deg F.  Flip and rotate the chicken to help it cook evenly.  When the chicken turns golden and floats to the surface (about 5 mins), take them out and fry the flat wings (about 2 mins).
8. Bring the oil to 350 deg F for the second fry.  Add the drumettes back into the oil and let them fry for a 30-sec head start, then add the flats as well.  After 30 more seconds, scoop out the golden brown drumettes.  Set aside.
9. Heat up a wok on medium heat, and add 2 tbsp oil from the frying oil.  Add the minced garlic and shallots.  Stir-fry for 10-15 seconds.  Then add half of the minced green onion and chopped chilis.  Stir-fry them until aromatic.  Lastly, add the chopped sweet peppers and stir-fry for another 30-40 seconds.
10. Next, add the double-fried chicken wings.  Stir-fry them well for about 20-30 seconds.  Start sprinkle in the seasoning mix while constantly stirring and flipping to evenly distributed.
11. When the seasoning is evenly coated on the chicken, turn off the heat and plate.  Garnish the remaining chopped green onions.  Enjoy!