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Fried Chicken Wings with Chilli Rice

Fried Chicken Wings with Chilli Rice

Fried Chicken Wings with Chilli Rice
Recipe by: Daleen van der Merwe

Serves: 4—5
Preparation: 20 minutes
Cooking: 45 minutes
Chicken wings
1 kg chicken wings
1½ t ground cumin
1 t chilli powder
1½ t ground coriander
1½ t ground paprika
1 t turmeric
1 t chicken stock powder
¾ cup mealie meal
¼ cup cake flour
1 jumbo egg
2 tbsp milk
Excella oil for deep-frying
Chilli rice
3 tbsp Excella oil
2 carrots, diced
3 green onions, thinly sliced (keep green parts for garnishing)
2 red chillies, seeded and sliced
1 t grated fresh ginger
4 cups cooked Excella rice
2 tbsp soy sauce
salt and pepper to taste
Chicken wings
Cut wings into 3 pieces through joints, discard tips.
Add spices and stock powder into a small pan and stir-fry until fragrant.
Mix the spice mixture with the mealie meal in a bowl.
Place the flour in a separate bowl.
Beat together the egg and milk in another bowl.
Toss the chicken pieces in the flour, dip into the egg mixture, then in the mealie meal mixture.
Place on a tray and refrigerate for 30 minutes.
Deep-fry the chicken pieces in hot oil in batches until browned and cook through.
Chilli rice
Heat a large cast iron skillet over high heat until hot. Add the oil.
Sir-fry the carrots and green onions (white parts) for 2 minutes in the oil.
Add the chillies and ginger and cook, stirring, for 1 minute.
Add the cooked rice and soy sauce and cook, stirring, until heated through.
Season with salt and pepper and garnish with the green parts of the onions.

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