How To Prepare Malaysian Chicken Wings

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness with less processing.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce + sugar

Mushroom sauce is a vegan alternative with umami flavor.

chili paste

🥗Healthier: fresh chili

💰Cheaper: sriracha

Fresh chili provides a natural heat without additives.

For each serving, chop 3 chicken wings into 2 pieces.

In a large bowl, mix 2 tbsp of saté mix, 2 tbsp of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt, 1 tsp of castor sugar, 2 tbsp of plain flour, 1 tbsp of corn flour, 2 tbsp of rice flour, 1 tbsp of baking powder, and 1 tbsp of tempura flour.

Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water, stirring it in gradually to create a lumpy batter.

Spoon the chicken pieces into the batter and mix well to coat each piece.

Fill a third of a pan with vegetable oil and heat it over low heat for up to 20 minutes until it reaches 190°C (374°F).

Carefully place each piece of chicken into the hot oil one at a time, ensuring not to crowd the pan.

After about 2 minutes, turn the chicken pieces to ensure even cooking.

Once the batter is golden brown after about 4 to 5 minutes, remove the chicken and place it on kitchen towel to soak up excess oil.

Serve the chicken wings on a serving plate, optionally on a banana leaf, with sweet chili sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens