#Dinner for Two series
Swiss sauce chicken wings and deep fried drumettes. Watch this video to learn the trick for both dishes is ice water, and reason for not choosing corn fed chicken.
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Swiss Sauce Chicken Wings
Step 1
Separate the wings and durmettes, don’t use corn fed chicken.
Step 2
Blanch wings, then immerse in ice water.
Step 3
Prepare 1:1 high quality soy sauce and water, cook sauce in high heat, add large amount of rock sugar until dissolve, taste to adjust sweetness.
Step 4
Pat dry wings with paper towel, add to sauce and bring to boil then cover with lid for 10 minutes.
Step 5
Turn wings over, bring to boil, turn off heat and immerse for 10 minutes.
Step 6
Add sesame oil, dish out the wings and line them in serving plate, bring the sauce to boil and pour over the wings.
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Deep fried Drumettes
Step 1
Cut up each drumette with scissors into 3 pieces.
Step 2
Marinate with spicy bake mix, pepper salt powder, fine shrimp sauce for 3-4 hours.
Step 3
Heat oil, add egg white to drumettes, mix well. Put drumettes into a bag with sweet potato flour, shake well.
Step 4
Pour drumettes in one batch into hot oil, don’t move it around, lower the heat when they separate and remove.
Step 5
Fry drumettes again until crispy, shake the oil off before serving.
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