DEEP FRIED CHICKEN WINGS
In a bowl, add lemongrass, coriander root, kaffir lime leaves, soy sauce, salt and black pepper powder. Mix together.
Add chicken wings, mix well with the marinade and leave in the fridge for minimum 15 minutes, preferably overnight.
Put the oil into a frying pan or frying pot and turn to medium heat.
In a mixing bowl, mix onion powder and garlic powder and set aside.
Lightly dust the chicken wings with flour and deep fry until golden brown.
Remove from the frying pan and leave to drain on kitchen paper.
Place the fried wings in a bowl, mix with the onion and garlic powder and serve immediately.
Chicken Wings (500 g.)
Fresh Lemongrass, chopped (1 tbsp.)
Coriander Root, coarsely chopped (1 tbsp.)
Fresh Kaffir Lime Leaves, chopped or bruised (3 - 4 pcs.)
Salt (1 tsp.)
Soy Sauce (2 tsp.)
Black Pepper Powder (1 tsp.)
All-purpose flour or rice flour (1 cup)
Garlic Powder (2 tbsp.)
Onion Powder (2 tbsp.)
Oil for Deep Frying (1 L.)