Tangy Chicken Winglet
NOT AVAILABLE
5 SERVINGS
INGREDIENTS
- Sadia Chicken Winglet (cut into half along the joint) 1kg
- Plain Flour 100gm
- Sesame Oil 10gm
- Light Soya Sauce 20gm
- Pepper 5gm
Tangy Sauce:
- Hoisin Sauce 200gm
- Toasted Sesame Seed 5gm
- Lime Juice 50gm
- Plum Sauce 50gm
- Tabasco 5gm
METHOD
- Marinate winglet with soya sauce, sesame oil, pepper & plain flour
- Deep fry winglet till crispy & golden brown, set aside
- Add all ingredients for the sauce in a bowl and stir well
- Add in crispy chicken winglet to the sauce and toss well
- Serve hot
One by One Chicken Mid Joint Wing
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Eric Teo, Local Celebrity Chef
Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.
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