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Recipe

Crispy chicken wings and shredded cornflake salad

Apr 29, 2012 2:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Crispy chicken wings and shredded cornflake salad
  • 1/3 cup cornflour
  • 2 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1.5 kilogram chicken wings
  • oil, for deep-frying
  • lime cheeks, to serve
Shredded cornflake salad
  • 1 capsicum, seeded, julienne
  • 1 carrot, julienne
  • 1/6 cup snow pea sprouts, trimmed, halved
  • 2 green onions, finely shredded
  • 2 tablespoon sweet chilli sauce
  • 1 tablespoon lime juice
  • 1/2 cup cornflakes

Method

Crispy chicken wings and shredded cornflake salad
  • 1
    In a large bowl, combine flour, salt, pepper and garlic together; add chicken wings and coat well.
  • 2
    Heat oil in a deep, large wok or saucepan until a little flour sizzles as soon as it is added (160°C).
  • 3
    Fry chicken, in two batches, 5-6 minutes each batch, turning, until golden and cooked through. Drain on paper towel.
  • 4
    To make shredded cornflake salad, in a salad bowl, combine capsicum, carrot, sprouts and onion. Toss with combined sauce and juice; toss cornflakes through just before serving.
  • 5
    Serve chicken with salad; accompany with lime cheeks.

Notes

Make sure the oil is not too hot or the chicken will burn before it cooks through.

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