Step 1

Add all the marinade ingredients to the chicken wings and mix well. Cover with the cling and for best results marinate overnight. Otherwise at least give 30 minutes for the flavours to gel together. You don't need to pat the chicken wings dry. The wetness will make cornflour stick better.

Step 2

Mix white pepper into the cornflour for the dredging mixture. Coat each chicken piece with this mixture. Press firmly on both sides and make sure you do not leave any bald spots. Shake off excess and set aside.

Step 3

Heat a pot of oil till it reaches 175°C (350°F) or when you put a chopstick/wooden skewer in bubbles appear around it. Make sure the oil is not very hot. On medium heat drop in the chicken wings in batches. Do not overcrowd the pan. Also let the wings crisp up from the bottom before touching or flipping them.

Step 4

Fry the chicken for a total of 10-12 minutes until golden and crispy. Make sure you change sides after 5-6 minutes. When done, remove and drain on a wire rack and immediately sprinkle some sea salt and freshly crushed black pepper. Don't put them on a paper towel as it will make them soggy.

Step 5

Heat olive oil in a pan. On medium heat, toast the sliced garlic until light golden. Then add in the chili and white part of spring onion. Stir fry for 1 minute.

Step 6

Toss in the chicken wings on medium-high heat. Mix in the white pepper and pinch of sea salt. Finally add the green part of spring onion and turn off heat.

Step 7

Remove on a plate and serve hot.