8chicken wingsseparated into flat pieces and drumettes.
1/2cupcorn flour
1/2cupregular flourall purpose
1/2teaspoonbaking powder
1teaspoonsalt
for the batter
3/4cupcorn flour
1/3cupflourall purpose
1/2teaspoonbaking powder
3/4cupvodka
1/2cupwater
1teaspoonsalt
peanut oil/Canola oil for frying
for the sauce
1cupsoft brown sugar
1/2cupsoy sauce
1/4cupfish sauce
1/4cuprice wine vinegar
2garlic clovescrushed
2cmpiece fresh gingerfinely grated
1red chillifinely chopped
Instructions
For the chicken wings, combine the cornflour, flour, baking powder and salt and add the chicken wings. Make sure the chicken wings are well covered in the flour mixture.
Remove the chicken wings from the flour and shake off the excess. Place on a wire rack and in the fridge for 30 minutes to allow the chicken wings to dry out.
In the meantime, combine all the sauce ingredients in a small saucepan and allow to simmer for 20 minutes until the sauce has the consistency of maple syrup.
Remove from the heat and set aside.
Heat the oil in a pot.
For the batter, combine all the ingredients and mix together. The batter needs to be quite thin, almost like single cream.
Dip the chicken wings in the batter and fry in the oil until crisp and golden. Chicken wings need around 8-10 minutes to cook.
Remove the chicken wings from the oil and place in the sauce. Remove and serve with the remaining sauce.