Easy Fried Chicken Wings
You know the fried chicken wings you had in the school canteen from the malay stall? Its really easy to cook. And now, you can cook it at a fraction the price.
1) Wash the chicken wings. Pat dry with kitchen towels.
2) Get a little packet of tumeric powder. If you don't know how much to buy, just use like 3 heaped table spoons of tumeric powder to cook the chicken. I figure its enough for like 6 wings easily.
3) Mix 2 parts tumeric powder to 1 part salt. If you have some of those flour good for frying chicken, use it too! Makes it more tasty.
4) Rubba-hubba it onto the chicken. For the next part, I have to thank Chinyuen, my hall senior who taught me how to evenly coat my chicken. Use a deep pot. Dunk in the tumeric-salt-flour mix. Throw in the chicken wings. Cover with a large plate or lid (whatever you have). Shake it up and down, left and right. Leave the cover on the pot for a bit (just to let the powder settle). Very important thing to note: Only do this 5 minutes b4 frying.
5) Heat the oil up in the frying wok. Wash the wok. Dry it. Heat the wok first. How hot should it be? Well, put your hand over the top of the wok about 3 inches above(don't worry, it won't cook it just yet). Feel the heat against your hand. Warm? Not good enough. HOT? Good, that's how it should be. Add in the oil, just pour as much as you like. (cos what is fried chicken wings without all the oil in the world?)
6) How hot should the oil be? Hot enough to see some bubbles on your wooden chopstick which you have placed into the wok of oil. Now that's the cooking temperature ready to go.
7) Put in the wings. Maybe 2 at a time would be good for starters. Just to build your confidence.
8) Cook till golden brown. NOT burnt. Make sure you keep flipping the chicken.
Easy-peasy. (The clean-up is not as easy tho. Drone...)
1) Wash the chicken wings. Pat dry with kitchen towels.
2) Get a little packet of tumeric powder. If you don't know how much to buy, just use like 3 heaped table spoons of tumeric powder to cook the chicken. I figure its enough for like 6 wings easily.
3) Mix 2 parts tumeric powder to 1 part salt. If you have some of those flour good for frying chicken, use it too! Makes it more tasty.
4) Rubba-hubba it onto the chicken. For the next part, I have to thank Chinyuen, my hall senior who taught me how to evenly coat my chicken. Use a deep pot. Dunk in the tumeric-salt-flour mix. Throw in the chicken wings. Cover with a large plate or lid (whatever you have). Shake it up and down, left and right. Leave the cover on the pot for a bit (just to let the powder settle). Very important thing to note: Only do this 5 minutes b4 frying.
5) Heat the oil up in the frying wok. Wash the wok. Dry it. Heat the wok first. How hot should it be? Well, put your hand over the top of the wok about 3 inches above(don't worry, it won't cook it just yet). Feel the heat against your hand. Warm? Not good enough. HOT? Good, that's how it should be. Add in the oil, just pour as much as you like. (cos what is fried chicken wings without all the oil in the world?)
6) How hot should the oil be? Hot enough to see some bubbles on your wooden chopstick which you have placed into the wok of oil. Now that's the cooking temperature ready to go.
7) Put in the wings. Maybe 2 at a time would be good for starters. Just to build your confidence.
8) Cook till golden brown. NOT burnt. Make sure you keep flipping the chicken.
Easy-peasy. (The clean-up is not as easy tho. Drone...)
posted by me.lis.sa at 5:14 AM
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