3kg chicken wings, tips removed, drums and flat separated
21g Chinese five spice
25g celery salt
10g white pepper
125g rice flour
Oli for frying
300ml dark soy sauce
300ml light soy sauce
150g soft dark brown sugar
75ml sesame oil
150ml rice vinegar
100g Essential Cuisine Asian Aromatic Base
30g fresh coriander, stalks for sauce, leaf for garnish
50g spring onion, root removed, finely sliced,
white for sauce, green for garnish
15g black and white sesame seeds, toasted
2 red chillies, deseeded and finely chopped
1. Preheat a fryer to 180°c
2. In a large bowl combine the wings with the dry spices and buttermilk. Leave to marinate for up to 4 hours. Drain off excess marinade and toss through the flours. Keep chilled until ready to fry.
3. Combine the sauce ingredients in a saucepan and bring to the boil. Once boiling, remove from the heat and leave for as long as possible to infuse.
4. Place the wings into a fryer basket in small batches. Cook for 7-8 minutes or until core temp of 75°c is reached.
5. To serve toss in wings in the sauce and garnish.