Stir-fried Chicken Wings - A take with Oyster Sauce
This recipe goes fantastic with cocktail or a glass of white wine. Should be served hot immediately after cooking. The skin adds the magic to the dish as usual.
Mortar & Pestle
Spices, Sauces & Oils
Sherry Wine Vinegar
deep fry and stir fry
Dark Soy Sauce
Crushed Black Pepper
Clean the chicken wings and mix with all the marinade ingredients using hand. The marinades should spread as evenly as possible to all the joints and surfaces of the wings.
Refrigerate the wings for 30 minutes.
Deep fry the wing in the wok half filled with oil. But the wings should not turn too much brown. Take those out of the oil when the colour turns light golden.
Keep aside in a paper towel to soak the excess oil.
Remove the oil used in deep frying from the wok keeping tentatively 3 table spoons of oil in it.
Turn the heat high and bring the chicken back to the wok.
Immediately add the oyster sauce and dark soy sauce to the wok and stir fry. Ensure the sauces mix well.
Add the black pepper and salt to taste and continue stir frying.
Finish with a dash of rice wine.
Dish out and serve hot immediately.
The quantities mentioned for the ingredients are tentative and may give better result with minor improvisations based on regional preferences as applicable.