Thai Maggi Chicken Wings

By processing the lemongrass with a food processor, you’ll get the finest texture. The dish is more favourable. If you don’t have a food processor at hand, you may pound the lemongrass with a cleaver knife and chop as finely as you can. The plain flour / all-purpose flour with lemongrass coating will give a crispy and crunchy texture after pan frying.

Ingredients:

• 8 chicken wings (middle parts / wingettes), about 400 gm
• 1 lemongrass, white part only
• 2 Tbsp plain flour

Marinade:

• 1 Tbsp Maggi sauce
• ½ tsp sugar
• ½ tsp oyster sauce
• ½ tsp shaoxing wine
• white pepper, to taste

Method:

1. Carefully use a sharp knife to cut the joints at both ends of the wings. Cut each wing into two sections. Each with a single bone inside.
2. Cut the lemongrass into smaller-sized pieces. Process in a food processor. Combine the lemongrass and marinade with wings well. Let it marinate for about 30 minutes.
3. Heat oil in a non-stick frying pan over medium heat. Lightly coat each wing section with plain flour. Shake off the excess flour. Place the wings in one single layer in the frying pan. Cook until both sides are lightly brown and cooked through. Serve immediately. Dip in Thai sweet chilli sauce if desired.

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