Karami Chicken

INGREDIENTS

• 5 chicken wings
• 1 tbsp white wine
• 1 tbsp tomato ketchup
• 1 tbsp chili bean sauce – tobanjan
• 1 tsp rice vinegar
• ¼ tsp salt
• 1 tsp oyster sauce
• 1 tsp garlic paste
• 1 tsp sugar
• 2 tbsp cornstarch
• 2 tbsp cake flour
• cooking oil – for shallow frying

INSTRUCTIONS 

1. Start by taking a good sharp knife and chopping board. Stretch out each wing and feel for the joint. (If using wings with the drum attached, repeat this process on the other side so that the wing is divided into three parts.)
2. Cut off the tips by cutting through the cartilage part in the fold. You can use the tips or save them for making chicken stock.
3. Take a container and add 1 tbsp white wine, 1 tbsp tomato ketchup, 1 tbsp chili bean sauce, 1 tsp rice vinegar, ¼ tsp salt, 1 tsp oyster sauce 1 tsp garlic paste, and 1 tsp sugar. This is your marinade.
4. Mix it well and add the chicken wings to the container. Mix until fully coated and marinate for 30 minutes in the fridge.

Frying

1. Take a deep frying pan and add oil so its about 2cm (1 inch) high. Heat your oil to 160 °C. We maintain the temperature on a medium-low setting, but all stoves vary so checking with a thermometer is the most accurate way to ensure the temperature is correct.
2. While you wait for your oil, add 2 tbsp cornstarch and 2 tbsp cake flour to the chicken and mix it around. The flour and starch will mix with the marinade to make a thick batter over the chicken.
3. Once the oil has finished heating, add the chicken and fry for 3 minutes on each side.
4. Increase the heat to 190 °C and fry for 1 minute on each side.
5. Transfer to a wire rack to allow any excess oil to drip off.
6. Serve while hot as a delicious appetizer, side or snack!