For the Sauce
- 1 tablespoon sesame oil
- 6 garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 Jalapeño chilli, seeded, finely chopped
- 3 tablespoons fish sauce
- 3 tablespoons seasoned rice vinegar
- 7 tablespoons sugar
- 2 teaspoons chili garlic sauce
- 2 teaspoons sriracha sauce
- 2 teaspoons cornflour
For the Wings
- 1kg chicken wings , tips
removed, split at the joint
- 3 tablespoons all-purpose flour
- 1 1/2 cups canola oil
- For the sauce, heat the oil in a small non-stick Saucepan over medium heat. Add the garlic, ginger and chilli; cook, stirring often, until starting to soften, about 2-3 minutes. Add the sugar, fish sauce, vinegar, chili garlic sauce, sriracha sauce and 1/2 cup water.
- Bring to a gentle boil and cook until starting to thicken slightly, 6 minutes. Whisk in the cornflour that has been dissolved in 1 tablespoon cold water. Return mixture to a boil and cook until thickened, 1 minute. Keep warm.
- Preheat the oven to 200°F.
- Toss the chicken wings in a large bowl with the flour to coat.
- Heat the oil in a non-stick wok over medium, until the oil is hot enough to brown a 1-inch bread cube in 40-45 seconds. Add half the chicken wings and cook, stirring and turning occasionally, until the wings are golden brown and cooked through, about 7 minutes.
- Transfer to a plate lined with paper towels to drain. Place on a baking sheet and keep warm in the preheated oven. Repeat with the remaining wings.
For this recipe, we recommend using the Anolon Endurance+ 16cm/1.9L Saucepan and 36cm Wok.