This is an Australian recipe given to me by a Chinese Chef!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.

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  • Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.

  • Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

410 calories; 27.8 g total fat; 20 mg cholesterol; 1071 mg sodium. 28.8 g carbohydrates; 9.9 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2003
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! Read More
(34)

Most helpful critical review

Rating: 1 stars
06/02/2005
How can anyone properly make these chicken wings without knowing what temperature is required for the oil or an approximation of cooking time? Read More
(44)
18 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
06/23/2003
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! Read More
(34)
Rating: 1 stars
06/02/2005
How can anyone properly make these chicken wings without knowing what temperature is required for the oil or an approximation of cooking time? Read More
(44)
Rating: 5 stars
06/23/2003
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! Read More
(34)
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Rating: 3 stars
10/31/2003
Wasn't worth the marinating time. Read More
(30)
Rating: 1 stars
08/02/2005
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. Read More
(29)
Rating: 5 stars
06/23/2003
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. Read More
(29)
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Rating: 4 stars
09/08/2003
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. Read More
(22)
Rating: 5 stars
06/23/2003
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. Read More
(22)
Rating: 2 stars
08/20/2010
Didn't enjoy these taste of these kind of bland. Glad I didn't have company over. Were better reheated. Read More
(21)
Rating: 5 stars
02/08/2010
This recipe was well worth trying. Made for my husband and his friend and they LOVED them..... Thanks Read More
(20)