• 1 tbs light soy sauce
  • 1 tbs dry sherry
  • 2 tsp Woolworths Select Chinese Five Spice
  • Pinch of white pepper
  • 1kg chicken wings
  • 1 egg white, lightly whisked
  • 75g (1/2 cup) self-raising flour
  • 60g (1/3 cup) cornflour
  • Vegetable oil, to deep-fry
  • Fresh coriander sprigs, to serve
  • Hot chilli sauce, to serve
  • Lime wedges, to serve
  • Combine the soy sauce, sherry, Chinese five spice and pepper in a glass or ceramic dish. Season with salt. Add the chicken and turn to coat. Cover. Place in the fridge for 30 minutes to marinate.
  • Add the egg to the chicken and toss to coat. Place the combined flour in a large bowl. Add the chicken and toss to coat.
  • Add enough oil to a wok to reach a depth of 10cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Add half the chicken and cook, turning occasionally, for 7 minutes or until golden and cooked through. Use a wire mesh ladle or tongs to transfer to a plate lined with paper towel. (See tip) Repeat with the remaining chicken, reheating the wok between batches.
  • Transfer the chicken wings to a serving platter. Top with coriander sprigs. Serve immediately with sauce and lime wedges.
  • Protein Dietary Fibre 30.00g 1.00g Fat Total Energy 36.00g 2275kJ Fat Saturated Sodium 7.50g – Carbohydrate Total Cholesterol 22.00g – Carbohydrate Sugars –