1/2 cup light soy sauce
1 tablespoon dark soy sauce
1/4 cup mirin
1 1/2 teaspoon brown sugar or honey
1 small onion, minced finely
1 clove garlic, grated
1 teaspoon grated ginger
1 teaspoon powdered garlic (optional)
1 to 2 bird’s eye chilies, minced (remove the seeds if you prefer less spicy)
- Combine all ingredients of the sauce in a small pot. Mix well until sugar is dissolved.
- Let it simmer over medium heat for around 2 minutes or until the onions becomes translucent.
- Taste to check if sweetness and hotness right for you. Add more sugar or chillies if desired. Remove from heat and set aside.
Fried chicken wings
18 pieces chicken wings – combination of wingette and drumette
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
oil for frying
- Preheat oil in a medium size pot or pan.
- Meanwhile, combine flour, salt and pepper in a plastic storage or ziplock bag.
- Add 4 to 5 chicken pieces to the flour mixture then shake until all sides are coated. Tap excess flour in the plastic bag then fry the chicken wings for about 10 minutes or until crispy and golden brown.
- Immediately toss the fried wings in the spicy sauce then transfer to a serving platter. Enjoy!
I love eating this with rice while the husband loves having this with beer.
Video will show you how I coat the wings with the sauce using the same pot where I made the sauce.
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