Crisp Chicken Wings with Sweet Chilli Sauce and Prawn Crackers

Chicken wings simmered in soy and five-spice, breaded in panko, and deep-fried until golden and served with chili sauce.

Chicken Asian Appetiser Fried Crispy

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

62.2g

per serving

248.6 g total

Fat

38.6g

per serving

154.2 g total

Protein

29.7g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

150

Soy Sauce

unit

Sweet Chilli Dipping Sauce

Ready-made

Dairy

piece

Egg

Free-range, lightly beaten

GrainsCereals

100

Plain Flour

200

Panko Breadcrumbs

Japanese style

Meat

piece

Chicken Wings

NutsSeeds

tbsp

Chinese Five-Spice Powder

OilsFats

500

Vegetable Oil

To deep fry

Seafood

unit

Prawn Crackers

Ready-made

Method

Place chicken wings in a deep pan and cover with soy sauce, water, sugar, and five-spice powder.

Deep fry the breaded wings in hot vegetable oil until golden-brown and drain on kitchen paper.

Covers wings in flour, dip in egg, and coat thoroughly with breadcrumbs.

Prepare separate plates with flour, beaten egg, and breadcrumbs.

Remove the wings from the pan and allow them to cool.

Bring the liquid to a boil, then simmer for 20 minutes.

Serve immediately with sweet chilli sauce and prawn crackers.