These are literally some of the best Asian chicken wings you’ll ever taste. You’ll never be disappointed with Salt and Pepper Chicken Wings Chinese style. In fact, you’ll be craving for more. Here in the Philippines, this Salt and Pepper Chicken is also offered in Filipino fast foods like Chowking. What’s the secret to this S and P wings recipe? Read on and follow the recipe. It’s simply easy to cook and super yummy! This recipe is for 1 lb. of chicken but if you need a larger batch just double up the ingredients for party recipe needs. You may also use other chicken parts like breast fillet. Just use a kitchen mullet and pound the meat to flatten to help quicken cooking of meat. Happy cooking!

Cooking Notes:

• If cornstarch is not available you may use flour alternatively, but it burns easily in oil for frying.
• Where can I buy 5 spice powder? In Philippines, its available in SM supermarkets along the spice and condiments isle (together with peppers, garlic powder etc.).
• Rice Cooking Wine is also available along the isle of condiments (like soy sauce worcestershire sauce)

Salt and Pepper Chicken Wings

INGREDIENTS:

• 1 cup Cornstarch/Cassava Starch
• ½ kilograms Chicken wings
• 1 large egg
• vegetable cooking oil for frying
• 1 tbsp ginger, minced
• 1 tbsp tbsp garlic
• ¼ tsp 5 spice powder (ngohiong)
• 2 red hot chili, chopped (labuyo), more if you like it very spicy
• salt and pepper
• 1 tsp rice cooking wine
• a drop of sesame oil
• Chopped green onion or spring onions
• Dipping Sauce:
• 1/2 cup banana ketchup
• 1 tsp soy sauce
• 2 hot chili pepper, minced

INSTRUCTIONS:

1. Chop each chicken wings into 2 pieces by locating the joint in the center. The drumette and the wingette (or flat side).
2. Season the chicken with salt and pepper, dip the chicken wings to the cornstarch first then dip it to the scrambled egg.
3. In a pan, heat oil and fry the chicken wings over medium to low heat until golden brown. Drain from oil and set aside.
4. In the same pan, heat 1 tbsp oil to Stir fry the chili, spring onion, garlic, ginger. Place back the chicken. Give it a quick sauté, add some rice cooking wine, five spice powder, salt, pepper, and sliced spring onions. Toss it well until all spices are well distributed.
5. Serve hot and enjoy!

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