Sunbeam WW7500D manual Honey Chilli Chicken Wings, Honey Chilli sauce

Page 15

Recipes continued

4.Meanwhile, clean wok and heat oil to setting 9-11 for deep frying.

5.Place 2-3 tablespoons of the filling near one corner of each wrapper. Lightly brush edges of each wrapper with a little water, tuck in ends and roll up to enclose filling.

Note: See tips on deep frying in a wok on page 7.

6.Deep fry spring rolls in batches for 3-4 minutes or until golden brown. Drain on paper towelling.

7.Serve hot with favourite dipping sauces.

Honey Chilli Chicken Wings

Serves: 4-6

Preparation: 10 minutes

Cooking: 15 minutes

1.2kg chicken wings ¹/³ cup plain flour Salt and pepper Peanut oil, for deep frying Green onions, to serve

Honey Chilli sauce

1 tablespoon peanut oil

1 tablespoon grated fresh ginger

2 tablespoons honey

2 teaspoons cornflour

1 tablespoon water

2 tablespoons shao hsing cooking wine

2 tablespoons sweet chilli sauce

2 tablespoons lemon juice

2 teaspoons soy sauce

1.Cut wings in half and trim tips. Coat chicken in flour that has been seasoned with salt and pepper.

2.Heat oil in wok on setting 9-11.

Note: See tips on deep frying in a wok on page 7. Always use caution when deep frying foods such as chicken as the skin may pop during cooking.

3.Fry wings in batches until golden and just cooked through. Drain on paper towelling. Cover and keep warm.

4.Turn wok off and allow oil to cool before carefully removing oil from wok and wipe clean. Heat wok on setting 7; add 1 tablespoon of fresh oil to the wok. Add ginger and cook for 1 minute. Add honey and cook for a further minute. Combine remaining ingredients and add to wok. Stir until sauce boils and thickens.

5.Add chicken and stir until chicken is well coated and warmed through. Garnish with thinly sliced green onions.

Tip: Shao Hsing is a Chinese cooking wine and is available from Asian supermarkets. If unavailable then recipe can be substituted with sweet sherry.

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