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Number of serving: 4
Total Preparation time: 40 minutes
Total Cooking time: 15 minutes
Ingredient A
12 mid-joint chicken wings
2 tablespoons caltrop starch
Ingredient B
2 cloves grated garlic
½ teaspoon salt
½ teaspoon chicken powder
Ingredient C
Thai Chicken sauce
Method
Cut through the skin on the thicker end of the chicken wing (the
end joining the drum meat). Then pull the skin towards the thinner end
while scrapping any connecting meat off the bones. Remove the thinner
bone. Make sure at least half of the meat still intact with the thicker
bone so that the wings look like a boxing hand with fist at one end.
Add Ingredient B to the chicken wings and leave for 30 minutes. Coat
them lightly in caltrop starch. Deep fry in oil until turn to golden
color. Drain and put on paper towel. Serve with Thai chicken sauce.
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