Ingredients

  • 1 kg chicken wings
  • 2 tbs koji
Dressing
  • 125ml siracha sauce
  • 100ml runny honey
  • 25ml soy sauce
  • 125g butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 lime juice only
For the slaw
  • ¼ red cabbage, thinly sliced
For the dressing
  • 1 red chilli, sliced
  • 2tbs palm sugar
  • 50ml soy
  • 25ml sesame oil
  • 1 lime, juiced and zested
  • 1 small bunch of coriander
  • 1 small bunch of mint
  • Knob of ginger, grated
For the cabbage
  • Deep fried crisp cabbage
  • 1 tsp of Chinese spice
  • 1 tsp of caster sugar
  • 6 dehydrated scallop roes

Method

Print Recipe

Coat the chicken in koji and leave to marinade in the fridge for 30 minutes to an hour. Wash off the koji and pat the wings dry.

Deep fry the chicken wings at 160c until crisp and golden.

Place all the ingredients for the sauce into a pan and bring to the boil, then use to coat the wings.

Blitz the scallop roe, Chinese five spice and sugar together.

Mix all the ingredients together for the slaw. Deep fry the cabbage at 160c.

Ingredients

  • 1 kg chicken wings
  • 2 tbs koji
Dressing
  • 125ml siracha sauce
  • 100ml runny honey
  • 25ml soy sauce
  • 125g butter
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 lime juice only
For the slaw
  • ¼ red cabbage, thinly sliced
For the dressing
  • 1 red chilli, sliced
  • 2tbs palm sugar
  • 50ml soy
  • 25ml sesame oil
  • 1 lime, juiced and zested
  • 1 small bunch of coriander
  • 1 small bunch of mint
  • Knob of ginger, grated
For the cabbage
  • Deep fried crisp cabbage
  • 1 tsp of Chinese spice
  • 1 tsp of caster sugar
  • 6 dehydrated scallop roes

Method

Coat the chicken in koji and leave to marinade in the fridge for 30 minutes to an hour. Wash off the koji and pat the wings dry.

Deep fry the chicken wings at 160c until crisp and golden.

Place all the ingredients for the sauce into a pan and bring to the boil, then use to coat the wings.

Blitz the scallop roe, Chinese five spice and sugar together.

Mix all the ingredients together for the slaw. Deep fry the cabbage at 160c.

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