"This is an Australian recipe given to me by a Chinese Chef!" — Dracula
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salt and pepper to taste
oil for deep frying
I thought this was well worth the marinating time. I can't imagine using sliced meat.. but I used small chicken drumsticks and they were awesome!
How can anyone properly make these chicken wings without knowing what temperature is required for the oil or an approximation of cooking time?
Wasn't worth the marinating time.
Everyone loved these! I cut the wings into pieces, discarding the tips. I was only able to marinade them for 1 hour, vaccuum packed (which is supposed to cut down the marinade time). They were the best fried chicken I've ever made.
My husband and I did not care for the taste of this chicken. It had a smokey taste to it, which we do not care for anything smoked. I would not make this again.
Tried it, and my first thought as a non-professional cooker was: wow, I did that ?
Except that I used not chicken but slices of turkey. The perfect time to leave them in the fryer would be 6,5 minutes.
Recommended as side dish should be e.g. potatoes, as this dish can be very fat due to frying.
Good, but salty! Either cut back on the soy, use low sodium soy or just omit the salt altogether. I didn't have time to marinade, I just dredge the chicken into the sauce and "breaded" it. I also added freshly grated ginger and it was a nice addition.
Didn't enjoy these taste of these, kind of bland. Glad I didn't have company over. Were better reheated.
* Percent Daily Values are based on a 2,000 calorie diet.
Australian Deep Fried Chicken Wings
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 250
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