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Grandma Lee's Crispy 5-Spice Fried Chicken

Ingredients

1kg chicken wings
12 tbsp cornflour (cornstarch)
Oil, for deep-frying

For the marinade
1 tbsp light soy sauce
1 tbsp Chinese cooking wine or sherry
1 tsp five spice powder
1 Tbsp cornflour (cornstarch)
6 tbsp water
1 tsp sugar
1 tsp salt
Cilicuka, Original or Extra Hot

Cooking Method

  1. In a large bow, mix the marinade ingredients together. Add the chicken to the marinade. Mix well then set aside to marinate for 30 minutes or more.
     
  2. Heat a wok over a high flame until it smokes. Add the oil.
     
  3. Once the oil starts to smoke, lower the heat.
     
  4. Shake off any excess marinade then toss the chicken in corn flour just before adding to the oil.
     
  5. Fry over medium heat until the chicken is golden brown on the outside and cooked inside. Remove and drain well.
     
  6. Transfer to a serving dish, serve with Cilicuka on the side.

Recipe by Shermay Lee, Shermay's Singapore Fine Food

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