recipe adapted from here
12 chicken wings
2 tbsp curry powder
1 tsp salt
2 tbsp corn starch
2 tbsp tapioca flour (or tapioca starch)
1 egg, beaten
enough cooking oil for deep frying
- Trim the chicken wings off any excess fat and rinse clean. Cut each wings into two sections - the wingettes and the drumettes. Pat dry with paper towels and set aside.
- Place the sectioned wings into a mixing bowl. Add in the curry powder, beaten egg, salt, corn starch and tapioca starch.
- Mix thoroughly. Cover the bowl with a cling wrap and leave to marinate in the refrigerator for at least 4 hours. The longer it is left to marinade, the better the flavor will be.
- Heat up enough cooking oil in the wok on high. Make sure that the oil is well heated prior to deep frying. Oil is ready for frying when a chopstick dipped in shows a stream of mini bubbles.
- Turn the heat down to medium. Slowly and carefully lower the wing sections (one at a time) into the hot oil. Let deep fry undisturbed, turning then once about every 5-10 minutes. Fry until they look golden brown on the outside (and a cut right through to the bone reveals that the wing is no longer pink inside). It generally takes about 30 minutes before the bubbling ceases (indicating readiness). And drumettes usually take longer compared to the wingettes.
- Remove the wings, shake off excess oil and let rest on a sieve or a cooling rack for a couple of minutes to lightly air it crisp and dry.
- Transfer to a serving plate and serve immediately.