Southern fried chicken style fried chicken blended with some Asian flavour is the ultimate party food. Moreish, crunchy and sticky, this dish is everything you would want in a fried chicken plus a lip-smackingly delicious sticky sweet glaze.
Chef: Justine Schofield
Time: 45 minutes
Vegetable oil, for deep frying
1.2kg of chicken wings, separated at the two joints
1 cup plain flour
1 tsp garlic powder
1 tsp onion powder
½ tsp five spice
2 sprigs of coriander, finely chopped
½ cup of peanuts, toasted and chopped
1 tsp salt
For the Glaze:
150ml sweet chilli sauce
1 tbsp fish sauce
1 tbsp soy sauce
1 lime, juiced & zested
In a small saucepan, bring the sweet chilli, fish, and soy sauce to the boil to a gentle boil. Whisk together lightly and heat until it becomes thick and glossy. Add the lime zest and juice.
Heat oil in a deep fryer to 180C.
Place the chicken into the buttermilk. In another large bowl add the flour, garlic and onion powder, five-spice and a good pinch of salt.
Shake excess buttermilk off wings and immerse in the flour. Press it into chicken and dust off the excess flour. Repeat with the remaining chicken.
In batches, deep fry the chicken for 5-8 minutes until golden and cook through. Drain on a rack that has a tray under it.
While still piping hot, drizzle sauce over the chicken. Serve with a sprinkle of peanuts and coriander.