13
4. Meanwhile, clean wok and heat oil to
setting 9-11 for deep frying.
5. Place 2-3 tablespoons of the filling near
one corner of each wrapper. Lightly brush
edges of each wrapper with a little water,
tuck in ends and roll up to enclose filling.
Note:
See tips on deep frying in a wok on
page 7.
6. Deep fry spring rolls in batches for 3-4
minutes or until golden brown. Drain on
paper towelling.
7. Serve hot with favourite dipping sauces.
Honey Chilli Chicken Wings
Serves: 4-6
Preparation: 10 minutes
Cooking: 15 minutes
1.2kg chicken wings
¹/³
cup plain flour
Salt and pepper
Peanut oil, for deep frying
Green onions, to serve
Honey Chilli sauce
1 tablespoon peanut oil
1 tablespoon grated fresh ginger
2 tablespoons honey
2 teaspoons cornflour
1 tablespoon water
2 tablespoons shao hsing cooking wine
2 tablespoons sweet chilli sauce
2 tablespoons lemon juice
2 teaspoons soy sauce
1. Cut wings in half and trim tips. Coat
chicken in flour that has been seasoned
with salt and pepper.
2. Heat oil in wok on setting 9-11.
Note:
See tips on deep frying in a wok on
page 7. Always use caution when deep frying
foods such as chicken as the skin may pop
during cooking.
3. Fry wings in batches until golden and just
cooked through. Drain on paper towelling.
Cover and keep warm.
4. Turn wok off and allow oil to cool before
carefully removing oil from wok and wipe
clean. Heat wok on setting 7; add 1
tablespoon of fresh oil to the wok. Add
ginger and cook for 1 minute. Add honey
and cook for a further minute. Combine
remaining ingredients and add to wok.
Stir until sauce boils and thickens.
5. Add chicken and stir until chicken is well
coated and warmed through. Garnish with
thinly sliced green onions.
Tip:
Shao Hsing is a Chinese cooking wine
and is available from Asian supermarkets. If
unavailable then recipe can be substituted
with sweet sherry.
Recipes continued
