World Cuisine

  • 125 g (4 oz) plain flour
  • 1 tablespoon hot chilli powder
  • ½ teaspoon salt
  • 12 chicken wings
  • vegetable oil, for deep-frying
  • 1 red chilli, sliced into thin rounds
  • 3 spring onions, thinly sliced
  • 1 tablespoon finely chopped fresh root ginger
  • lime wedges, to serve

Place the flour, chilli powder and salt in a large bowl and combine thoroughly. Add the chicken wings and toss well to coat in the flour.

Pour enough oil into the wok to deep-fry the chicken, and heat it to 190°C (375°F), or until a cube of bread dropped into the oil turns golden in 20 seconds. Deep-fry 6 chicken wings for 6–7 minutes, turning them in the oil until golden and crisp, then remove using a slotted spoon and drain on kitchen paper. Fry the remaining chicken wings in the same way.

Lower the chilli, spring onions and ginger into the oil, using a slotted spoon, and sizzle until crisp and the chilli is a vibrant red. Drain thoroughly on kitchen paper.

Pile the chicken wings on to a serving plate. Scatter with the crispy chilli, spring onions and ginger and serve with the lime wedges.

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