“It’s Simple-yet-Special. Try it, and you’ll surely like it!”
Sometimes, I have such a craving for some juicy aromatic fried chicken wings. Just imagine, 2 pieces of gigantic fried chicken wings on a plate of hot steamy rice, to go with a bowl of piping hot vegetables soup. Ymmm..
Yes, we had fried chicken wings this evening! Waited to dig in since yesterday, and finally got my craving curbed with these aromatic wings! Why the wait? I had no choice but to marinate those wings overnight, for even better taste…
Not sure what to name my fried chicken wing recipe, Chinese fried chicken wing? Chicken stock wing? Or, Chicken essence chicken wing (laughing)? I called it My scrumptious dish, k? Simple, but special recipe to share with you here:
Ingredients
8 chicken wings
2 chicken stock cubes (鸡精块), crushed
2 tablespoon of oyster sauce
1 tablespoon of Hua Diao rice wine (花雕酒)
4 tablespoon of cornstarch
2 cups of cooking oil for frying
Method
1) Wash chicken wings with salt water. Halves the wings at joints. Discard wing tips, or keep it, as desired.
2) Place wings in bowl, add in oyster sauce, rice wine and crushed chicken stock cubes. Combine well. Dredge each wing with seasoning mixture, using hand (to ensure whole wing is well covered with the seasoning).
3) Cover wings in bowl with cling wrap, and marinate in refrigerator for at least 4 hours, or overnight, like I did.
4) Drizzle cornstarch to briefly coat marinated wings. Heat wok with oil over high fire. When oil is hot, bring down heat to medium fire. Fry drumlets and mid-joints separately, for about 5 minutes each time, or until golden browned.
5) Remove wings from wok, and drain on kitchen towel. Serve.
It took me less than 15 min to get the dish served (marinating time excluded).
Each wing counts about 155 kcal. Remove the skin when eating chicken wing sounds silly, but I did so (laughing). It saves me more than half the calories intake of each wing. What to do? I love eating and yet conscious on weight controlling (winking smile).
Tips: Do not crowd the wok. Fry no more than 8 pieces of either drumlets or mid-joints at one time. If whole wing, fry no more than 4 pieces at a time, depends on the size of your wok or electric deep fryer.
*Use chilled chicken stock cube for easily crushed.
*Use liquid-base concentrated chicken stock (2 tablespoons) instead of cube form, if preferred.
*To save oil, I used shallow-frying (in wok) instead of deep frying method. Simply fry one side of the chicken, and then turn over to the other side. Fry both sides till well done.
emily.t July 30, 2008
Hi, I’m new here. Just dropping by to tell u that I really enjoy reading your blog so do keep up the good work! =)
Oh ya, the first of your recipe that I’ll be trying will be the Szehuan Vege with Spare Ribs Soup…I hope I dun fail u, siifu! *lol* Will let u know! Have a great day ya!
PatriCa BB July 31, 2008
Hi Emily,
I welcome you. Thanks!
Yes, try it and do let me know again. I support you!
Ms. _______ 2 be ! July 31, 2008
I love chicken wings.
I just don’t make them because I’m only cooking for myself at the moment.
PatriCa BB July 31, 2008
Hi ms._2 be,
You’ll still be able to make just 1 portion chicken wings for yourself. Get the ready-package chicken wing of 3 to 4 pieces at supremarket.Use minimal amt of cornstarch to coat the wings or forgo it at all. Then, you will be able to use pan-fry method (just use a little bit of oil) to cook the wings instead of deep or shallow frying which uses plenty of oil. As such, you may have your favourite food anytime!
Anonymous October 1, 2010
Hi! :) i tried out your recipe, i did not have the Maggi Chicken cube, but have the Knorr Chicken Seasoning Powder, and added 2 tablespoons of Knorr Chicken Seasoning Powder instead.
It turned out to be delicious but a little too salty for my taste…I am new to cooking, do you think i should reduce the Chicken Seasoning Powder or reduce the oyster sauce?
Or should i go and buy the maggi chicken cube :)
Also why do u use corn flour in this recipe but use self raising flour in the other fried chicken wings recipe “House Specialty Fried Chicken Wing.”
Really appreciate your advise….this novice learning cook here needs plenty of guidance haha :)
Anonymous October 1, 2010
Hi! :) i tried out your recipe, i did not have the Maggi Chicken cube, but have the Knorr Chicken Seasoning Powder, and added 2 tablespoons of Knorr Chicken Seasoning Powder instead.
It turned out to be delicious but a little too salty for my taste…I am new to cooking, do you think i should reduce the Chicken Seasoning Powder or reduce the oyster sauce?
Or should i go and buy the maggi chicken cube :)
Also why do u use corn flour in this recipe but use self raising flour in the other fried chicken wings recipe “House Specialty Fried Chicken Wing.”
Really appreciate your advise….this novice learning cook here needs plenty of guidance haha :)
PatriCa BB October 4, 2010
Hi,
Reduce the oyster sauce or less marinating time.
It’s ok to use chicken granule. Any brand will do unless you can taste a lot of the differences btw brands.
It’s ok to use either kind of flour or starch. I use cornstarch just to have a brief coating on the skin to have it lightly crisped, but I will use self raising flour to coat the whole meat properly if I do want my fried chicken to be crisped thickly. However, the effect has no much difference, except some said it is more crispy to use self raising flour.
So, it’s your choice, afterall. :)
Anonymous November 16, 2010
Hi!! I am Crystal, I was the one that asked the previous question…thank you for your reply!!
i tried reducing the oyster sauce by half, and it was delicious!!!
sorry for the late follow up as I did not find the time to try the recipe again until recently :)
May I ask also, for time constraint, is it okay to marinate a batch of chicken wings, then freeze it in the freezer after marinating, so that it can be easily thawed and fried anytime? do you know if that is possible please? and if yes, do i still marinate the chicken overnight first, then throw it in the freezer, or throw it directly into the freezer after marinating?
thank you!!!
PatriCa BB November 16, 2010
Yes, Crystal.
You may do so of what you have suggested for the frozen reserves. I think it’s a good idea. Just make sure you thaw them in the fridge Instead of at room temperature to keep them from comdemination. :)
PatriCa BB November 16, 2010
Hi Crystal,
Buy fresh chicken wings instead if thawed frozen pieces, ok?
Marinate at least few hours before freezing.
Jess December 31, 2010
Hi, I’m new here. Is really nice of u to share ur delicious creation wif us. I tried the fried chix wing last nite & it taste yum… It taste like shrimp paste fried chicken wing which is much better taste then those prepack paste sell in supermark. My hubby love it…Thanks! Keep it up! Happy New Year to u & ur family :)