I have included plump chicken feet into this dish and added a new level of preparing these phoenix claws, surprisingly its just yummy.
4 pieces large chicken wings (cut into two sections)
6 pieces plump chicken feet (cleaned and soak in salt water for 10 minutes)
5 tablespoons Potato Starch
2 tablespoons Corn starch
10 dried chillies (soaked in warm water and chopped)
Grounded black pepper
1 tablespoon minced garlic
1 tablespoon minced young ginger
2 tablespoons toasted white sesame seed
In a small bowl add the following:
1.1/2 tablespoon Cooking Honey
1 tablespoon Brown Sugar
3 tablespoons home prepared chicken stock
2 tablespoons Superior Light Soy Sauce
1 tablespoon Superior Dark Soy Sauce
1 teaspoon Apple Vinegar
Heat sauce pot with some cooking oil.
Add the minced garlic, minced ginger and chopped dried chillies till fragrant.
Add the grounded black pepper and the sauce ingredients and bring to a boil.
Just before turning off the heat, add the toasted white sesame seed and mix well.
Marinate the chicken wings including the chicken feet with a little seasoned salt, dash of black grounded pepper and ginger juice.
Its best to marinate the chicken for at least half an hour before cooking.
Firstly coat the chicken pieces with some corn flour followed by potato starch.
Heat wok and deep fry the chicken pieces until it turned lightly brown.
Drain with paper hand towel and leave it aside for about 10 to 15 minutes.
Again deep fry the chicken pieces once more over high temperature until they turned golden brown.
Reheat the sauce and bring to a boil.
You may need to add some additional home prepared chicken stock if the gravy is too thick.
Coat each deep fried chicken pieces with the gravy using a fork and spoon.
Serve while its hot.
Since I have a batch of plump chicken feet, I have added them into this dish adding a new level of preparing chicken feet.
Finger licking good.
Check out this link for recipes on chicken preparation.