You know when you're sick and you hate having ginger in tea, and some kids don’t even get their protein intake. First, I fried the wings in oil which was soaked with ginger and onions, and then I took the ginger out and fried the wings. I coated the wings in cornflour, so they turned crispy. For the sauce, I used the juice of 8 lemons, Thai chilli paste, soya sauce, fish oil, and sesame oil. I coated the wings in this sauce, and I made a gut-friendly side of yoghurt dip with just onions and lots of garlic.
Ingredients Needed:
- Chicken wings
- Cornstarch
- Fresh ginger
- Garlic (minced)
- Lemon
- Fish sauce
- Soy sauce
- Honey or brown sugar
- Thai chilli, red chilli flakes, or sriracha (optional, for heat)
- Sesame seeds
- Olive oil
- Onions
- Yogurt
Start by tossing the wings in cornstarch and chilli powder until fully coated, then put the marinated chicken in the fridge.
Start you sauce by adding Sriracha to a bowl around 2 tsp after that add in fried garlic, 1 tablespoon of soya sauce, fish sauce and sesame oil add around 4 drops of thai chilli paste and mix when mixed add in 5-6 lemons juice and little bit of zest after sauce is made try to you liking and counter the recipe if needed, start frying the wings in hot oil, the hot oil should have ginger and garlic in it for around 5 minutes then remove the ginger and garlic and let the wings fry in the infused oil, while wings are frying make a yogurt dip with plain yogurt, burnt onions and dill leaves. Once the wings are fried, coat them with the sauce and serve hot with the onion dip.