1 kgchicken wings
150gpotato starch or cornflour
4 clovesgarlic, chopped
1 tspground ginger
1 tspground black pepper
1 to 2 tbspcornflour
1 cuphoisin sauce
Joint the wings and place in a bowl.
Cover with water and stir in 1 tsp salt. Leave to soak for 1 hour in the fridge
Whisk together the starch or cornflour, flour, salt and MSG in a large bowl.
Drain and pat dry the wings and place in the flour mixture, tossing to coat evenly.
Tap the wings gently to remove excess flour and place in a dry bowl.
Tip the beaten egg over the wings and mix well to coat. Then place the wings back int he flour mixture and toss to coat well again.
Fry in batches (drums first, then flats) in hot oil at 180C for about 5-8 mins until light golden brown
For extra crispy wings turn the oil heat up to 190C and fry again for 2-3 mins.
For the sauce
¼ cupsweet chili sauce
2 tbsprice vinegar
2 tspsoy sauce
Combine all the sauce ingredients in a medium saucepan, stir, bring to a boil and cook until it thickens.
Allow to cool for a few mins then pur the sauce over the wings and toss to coat. Sprinkle with sesame seeds and chopped spring onion and serve immediately