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Salted Egg Fried Chicken Wings

Comfort food at its finest: fried chicken wings coated in a rich salted egg powder mix, subtly aromatic and spicy from the curry leaves and chili. This best-selling dish is sweet, salty, rich and, best of all, easy to make with Knorr Salted Egg Powder.

Salted Egg Fried Chicken Wings

Ingredients

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Brining

  • Water 1000.0 ml
  • Knorr Rostip 70.0 g
  • White Sugar 10.0 g
  • Chicken-wings, cleaned & washed 500.0 g

Salted Egg Sprinkle

  • Knorr Salted Egg Powder 800g 70.0 g
  • Knorr Chicken Powder 1kg 20.0 g
  • White Sugar 30.0 g
  • Full Cream Milk Powder 20.0 g
  • Cayenne Pepperor Dried Chili Flakes, level of spiciness can be adjusted based on preference 2.0 g

Deep Frying

  • All Purpose Flour 150.0 g
  • Cornstarch 50.0 g
  • Potato Starch 30.0 g
  • Knorr Chicken Powder 1kg 5.0 g
  • Water 240.0 ml
  • Vegetable Oil 1000.0 ml
  • Curry Leaves 3.0 g

Assembly

  • Newly Fried Chicken Wings, prepared
  • Salted Egg Sprinkle, prepared
  • Fried Curry Leaves, from frying the wings
  • Sliced Bird's Eye Chili 1.0 g

Preparation

  1. Brining

    10 minutes
    1. In a large stainless bowl, pour water, Knorr Rostip and sugar. Mix well w/ a wire whisk until the solids are fully dissolved.
    2. Add the chicken wings and submerge well in the mixture. Cover w/ cling wrap and place inside the chiller.
    3. Brine for a minimum of 6 hours to a maximum of 24 hours.

  2. Salted Egg Sprinkle

    5 minutes
    1. In a clean and dry stainless bowl, add all the ingredients and mix well.
    2. Using a non-stick pan, apply low to medium heat and then add your mixture.
    3. Cook for 1-1.5 min. or just until it's warm. Keep on mixing the powder w/ a wooden spoon or rubber spatula to avoid burning the dry mixture. Transfer to a clean dry container and let it cool.

  3. Deep Frying

    10 minutes
    1. Drain and quickly rinse the brined chicken wings.
    2. Dredge in the 1st tray of flour, then dip quickly in water. Dredge again in the 3rd tray of the same flour mixture. Do this for all the chicken wings.
    3. Deep fry in two batches. Apply 170°C-175°C for 7-9min.
    4. When almost cooked and golden brown, add the curry leaves to the frying.
    5. Remove the fried chicken wings together w/ the fried currry leaves and set aside.

  4. Assembly

    5 minutes
    1. In a clean and dry stainless bowl, add the newly fried chicken wings and 3/4 of the salted egg sprinkle.
    2. Toss the bowl until all the wings are coated w/ the salted egg sprinkle.
    3. Place in a nice basket container or plate then garnish w/ fried curry leaves and some chilis.