Cooking Instructions

In a small mixing bowl combine, salt, ground white pepper, Chinese five spice powder, garlic powder, sugar and mix breaking up large clumps.

Then add light soy sauce and cooking wine and egg. Mix to combine completely. Pour mixture over chicken wings in large mixing bowl.

Make sure to cover each and every piece of chicken with seasonings. Then add cornflour and all purpose flour. Rub ingredients into chicken wings for several minutes making sure there are no large flour lumps.

The batter should look smooth. Cover with plastic wrap and refrigerate overnight for best tasting results.

When ready to fry make sure chicken is at room temperature by leaving it on kitchen counter for at least 30 minutes.

Heat oil to 350°F (177°C) in a pot large enough to hold 8 chicken wings. Try to add all the chicken in pot as soon as quickly as possible so all of the wings cook at the same time.

Fry for about 6 – 10 minutes. Or until the outside looks golden brown. Then remove and drain on a wire rack.

Pro Tip: Maintaining oil temperature is important. If you place all 18 pieces of chicken at one time in the pot, the oil’s temperature will drop too fast.

As a result the chicken will get greasy with skin soggy. Just not tasty.

How Long Should I Fry?

The easy answer is fry until the outer coating is light golden brown to golden brown. Everyone will have different results because everyone is frying with different pots and pans.

The time it takes for that to happen depends on 2 things:

1. The size and thickness of pot.
2. The amount of fire under said pot.

For me I typically fry in a medium sized wok. Wok’s are thin and because of its unique shape the heat is focused on the bottom center.

Which means my chicken or anything I put in a wok matter of fact cooks quicker.

It only took about 5 minutes to fry my chicken to golden brown goodness.

And because I’m cooking in smaller batches the oil can maintain its hot temperature easier.

Makes sense right?

Time to make the fried rice, it’s fast and easy.

Heat wok on medium high heat. Add 2 tablespoons oil when wok starts to smoke.

Beat two eggs and add to hot wok. Cook until eggs are scrambled. Remove and set aside.

On the same wok, no need to clean heat on medium high heat. Add 3 tablespoons of oil and minced garlic. Stir for about 5 seconds then add cooked rice. Mix and stir around for a few minutes. Then add light soy sauce and dark soy sauce.

Mix around until most of the rice are covered in sauces. Then throw in the peas and carrots.

Followed by roast pork and scrambled eggs. (**Note: If you do not have Chinese roast pork, you can quickly stir fry up some pork or chicken beforehand. Ham can be used as well.)

Mix and stir continuously for a minute then toss in chopped spring onions and cook for another 10 seconds.

Give it a taste. If you feel you need to add more salt to fried rice go ahead and add little bit of table salt at a time to suit taste.

Fried chicken and fried rice, you can’t go wrong!