Naga Fried Chicken
- 600g chicken wings, wing tips removed
- 1 teaspoon Naga Chilli Salt, ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white wine vinegar
- ½ teasponn baking powder
- 100g cornflour
- 100g plain flour
- 4 tablespoons water
- 2 tablespoons honey
- 1 tablespoon Naga Chilli Sauce
- 1 tablespoon soy sauce
- 1 tablespoon garlic powder
- 1 tablespoon white wine vinegar
Place chicken wings in bowl and mix in the Naga Chilli Salt, garlic powder, onion powder and white wine vinegar. Marinate for 1 hour.
Add baking powder, cornflour, plain flour to the chicken and toss to fully coat evenly.
Add oil to deep fryer, or pan and heat to 160°C/ 320°F. Add chicken to fryer/pan one piece at a time and fry for 7 to 10 minutes, do not overcrowd the pan and cook in batches. Once cooked remove chicken with a slotted spoon, drain, place in a bowl and set aside.
Add Naga Chilli Sauce, garlic powder, honey, soy sauce water and white wine vinegar to a pan; bring to a simmer, heat sauce until thickened, about 5 minutes.
Pour sauce over chicken, toss and serve immediately.