Hong kong Style Crispy Fried Chicken Wings

Serves: 4 servings


  • 3 lbs chicken wings, cut in to drumettes and wingettes
  • 1 tsp grated ginger
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ⅔ cup potato starch
  • Vegetable oil for frying
  • Sesame seeds

The Sauce

  • 2 cloves garlic, minced or grated
  • 2 tbsp vinegar
  • 5 tbsp ChanChan Street Sauce


  1. Heat a large non-stick wok over medium high heat. Add a drop of vegetable oil, and garlic; cook for 30 seconds or until fragrant. Add ChanChan Street Sauce, vinegar, stir and mix for 2 minutes. Remove from heat and set aside.
  2. Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using your hand, mix until well blended.
  3. Place potato starch in a shallow dish. Roll each wing in the powder; shake off excess powder.
  4. Heat oil in fryer to 165c,  Add wings few at a time and cook for 6 minutes, turning a few times using a tong. Drain on paper towel lined plate.
  5. Refry the wings, for another 4-6 minutes or until golden brown and crispy. Drain on paper towel lined plate.
  6. Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated with sauce.
  7. Transfer to a platter and sprinkle with sesame seeds                                        
  8. Serve and enjoy!
Chanchan sauce company