Who loves crispy, salty, buttery, garlicy, and spicy chicken wings? Yup, that’s me.:) This dish was inspired Chicken wings that is served by Chinese Restaurant in Stuttgart, called Shabu-shabu. So I make my version of this crispy chicken wings. Instead of using all-purpose flour to fry, I use tapioca flour. This will give more crispiness for the chicken. You don’t need to add salt in the tapioca flour because we will season it later. I hope you like this recipe and enjoy!
Total time: 45 minutes
500 g Chicken wings
1 tsp Salt
1 tsp Grounded black pepper
Vegetable oil for deep fry
2 tbsp Tapioca Starch
1 pcs. Spring onion, thinly chopped
4 pcs. Big chilis, thinly chopped
2 tbsp Garlic, chopped
1 tbsp Butter
1 tbsp Vegetable oil
½ tsp Salt
½ tsp Grounded Black pepper
½ tsp Chicken powder (optional)
- Pre-heat a wok/pan with enough vegetable oil for deep frying (medium heat).
- Sprinkle salt and grounded black pepper on both side of the chicken wings.
- Coat the chicken wings in tapioca flour.
- Deep fry chicken wings for about 3-5 minutes on each side, or until it is golden brown.
- Set aside using kitchen paper to absorb excess oil.
- Prepare another pan/wok with butter and vegetable oil on medium heat.
- Throw in chopped garlic, spring onion, and chili.
- Add in the crispy chicken wings. Sprinkle with salt, pepper, and chicken powder.
- Mix them well. Ready to serve.