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Method :
Discard the
tip of each chicken wing. Cut each wing into two pieces through the
joint. Put the wing pieces in a bowl. Put the sugar, dark soy sauce,
light soy sauce and rice wine in a small jug. Mix until combined,
breaking the sugar down as much as you can. Pour the mixture over the
chicken wings, then marinate in the fridge for at least 1 hour, or
overnight.
Drain the
chicken wings, reserving the marinade. Fill a wok to one quarter full of
oil. Heat the oil to 350F/Gas 4, or until a piece of bread fries golden
brown in 15 seconds when dropped in the oil. Cook the chicken wings in
batches for 2-3 minutes, or until they are well browned. Drain on paper
towels.
Carefully
pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over
high heat, add the reserved oil and heat until very hot. Stir fry the
ginger and spring onion for 1 minute. Add the hoisin sauce, reserved
marinade and chicken wings and cook for 1 minute, then add the stock and
bring to the boil. Reduce the heat, cover the wok and cook gently for
8-10 minutes, or until the chicken wings are cooked through and tender.
Increase the
heat and bring the sauce to the boil, uncovered. Cook until the sauce
reduces to a sticky coating.
Serves 4-6
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