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Serves
US | Metric
Ingredients
For the Chicken Batter
  • 1 kg Chicken Wings
  • 2 Eggs, beaten
  • 200 g Cornflour
  • 200 g Plain Flour,
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 1 tsp Chilli Flakes
  • Crisp 'n' Dry, for frying
For the Vegetable Mix
  • 1 White Onion, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Green Pepper, cut into chunks
  • 1 Large Green Chilli, roughly sliced
  • 2 tsps Salt
  • 2 tsps Chinese Five Spice
  • 1 tsp Sugar
  • 1 tsp Chilli Flakes
  • 2 Spring Onions, thinly sliced for garnish
Salt and Pepper Chicken Wings Salt and Pepper Chicken Wings

Salt and Pepper Chicken Wings

A Chinese takeaway classic! Salt and Pepper Chicken wings are super tasty and super easy to do! A great dish to recreate for a Friday night Fakeaway!

Prep 15 minutes
Total 45 minutes
  1. Get your frying station ready by setting the cornflour in one bowl with a pinch of salt, the plain flour along with the salt and pepper and chilli flakes in a separate bowl and the beaten eggs in another.
  2. In a deep saucepan pour in the Crisp 'n' Dry until it is a third of the way full and set on a medium heat.
  3. Dredge each chicken wing in the cornflour, tapping any excess off then dip into the egg making sure its well covered and finally into the seasoned flour. Check to see the oil is hot enough - you want it at around 175℃ if you don't have a thermometer you can check by plopping a little piece of chicken in, if it begins to sizzle and float to the top the oil is ready to go.
  4. Carefully place the chicken wings into the oil, you will need to do this in batches so as not to reduce the temperature of the oil, I recommend around 2-3 at a time. Cook for 7-8mins until the chicken feels firm and the coating has turned lovely and golden. Remove with a slotted spoon and set aside on some kitchen paper to drain any excess oil and go again with the next batch. You can keep the chicken in a warm oven whilst you cook the rest.
  5. When all of the chicken is cooked, in a separate wide frying pan or a wok, add a little oil and set on a high heat. When the pan begins to smoke add in the onions and cook for 2mins until they begin to turn translucent. Turn down the heat to medium and add in both of the peppers and green chilli and cook for another 2mins. Add in the Chinese Five Spice, chilli flakes, salt and sugar. Toss everything well so the sugar melts into the hot veggies then add in the fried chicken wings. Again, toss well to ensure the chicken is coated nicely in the spicy mixture. Tip onto a big serving platter and garnish with the sliced spring onions. Serve immediately with some egg fried rice and veggies...be sure to act fast as these wont last long on the table!
Salt and Pepper Chicken Wings Salt and Pepper Chicken Wings

Salt and Pepper Chicken Wings

A Chinese takeaway classic! Salt and Pepper Chicken wings are super tasty and super easy to do! A great dish to recreate for a Friday night Fakeaway!

favorite
print
like
Prep 15 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the Chicken Batter
  • 1 kg Chicken Wings
  • 2 Eggs, beaten
  • 200 g Cornflour
  • 200 g Plain Flour,
  • 1 tsp Salt
  • 1 tsp White Pepper
  • 1 tsp Chilli Flakes
  • Crisp 'n' Dry, for frying
For the Vegetable Mix
  • 1 White Onion, cut into chunks
  • 1 Red Pepper, cut into chunks
  • 1 Green Pepper, cut into chunks
  • 1 Large Green Chilli, roughly sliced
  • 2 tsps Salt
  • 2 tsps Chinese Five Spice
  • 1 tsp Sugar
  • 1 tsp Chilli Flakes
  • 2 Spring Onions, thinly sliced for garnish

  1. Get your frying station ready by setting the cornflour in one bowl with a pinch of salt, the plain flour along with the salt and pepper and chilli flakes in a separate bowl and the beaten eggs in another.
  2. In a deep saucepan pour in the Crisp 'n' Dry until it is a third of the way full and set on a medium heat.
  3. Dredge each chicken wing in the cornflour, tapping any excess off then dip into the egg making sure its well covered and finally into the seasoned flour. Check to see the oil is hot enough - you want it at around 175℃ if you don't have a thermometer you can check by plopping a little piece of chicken in, if it begins to sizzle and float to the top the oil is ready to go.
  4. Carefully place the chicken wings into the oil, you will need to do this in batches so as not to reduce the temperature of the oil, I recommend around 2-3 at a time. Cook for 7-8mins until the chicken feels firm and the coating has turned lovely and golden. Remove with a slotted spoon and set aside on some kitchen paper to drain any excess oil and go again with the next batch. You can keep the chicken in a warm oven whilst you cook the rest.
  5. When all of the chicken is cooked, in a separate wide frying pan or a wok, add a little oil and set on a high heat. When the pan begins to smoke add in the onions and cook for 2mins until they begin to turn translucent. Turn down the heat to medium and add in both of the peppers and green chilli and cook for another 2mins. Add in the Chinese Five Spice, chilli flakes, salt and sugar. Toss everything well so the sugar melts into the hot veggies then add in the fried chicken wings. Again, toss well to ensure the chicken is coated nicely in the spicy mixture. Tip onto a big serving platter and garnish with the sliced spring onions. Serve immediately with some egg fried rice and veggies...be sure to act fast as these wont last long on the table!