Dark Soya Sauce Fried Chicken Wing (Or Kwei Sit/黑鸡翅)

I came across this dish more than 20 years ago when my parents bought it from a mixed vegetables stall in a coffee shop near their home.  It costs 50 cents a piece then.  Sometimes, we will buy a packet of rice with vegetables and 2 pieces of this.  Sometimes, my mother would just buy 10 pieces of this to add to the dishes she had cooked for our dinner.  This dish has never failed to stimulate our appetite.

After I got married and have my own kids, I bought for them and they love it immediately.  This is a dish which my maternal family call it "Or Kwei Sit" (in hokkien).  Whenever we didn't cook and we bought mixed vegetable rice, we would be sure to include this delicious dish.

Unfortunately, about 5 or 6 years ago, the coffee shop was converted to a CK shop and the stall (and this dish) was no more to be found.  And we had never seen this dish in any other mixed vegetables rice stalls.  Fortunately, my dad loves this dish so much that he had tried to figure out the ingredients used to cook this dish and had asked my mom to try cooking it.  After a few tries and failures, she came quite close to it.  The only thing we still can't master is the crispiness of the chicken skin.  However, the taste is still as good.  My mom passed the recipe to me and I also tried it many times and only until now managed to scrape by.  Though not exactly as the original, my kids and my husband still love to eat it.

Print Recipe

Ingredients:-

1 kg frozen chicken wings (big ones with the 3 parts (thigh, middle wing and the tail) bought from the wet market, I find the ones from supermarket too small)

Plain flour

Corn flour

1 egg white (big egg) or 2 egg whites (small egg)

Salt

MSG (optional)

Ginger juice

Pepper

Cooking oil for deep frying

Garlic, minced

Dark Soya Sauce
Light Soya Sauce

Sugar

Water (about ⅓ rice bowl)

Method:-

1. Wash the chicken wings, rub them with salt, rinse and cut into 3 parts.  Dry with paper towels.

2. Marinate them with salt, pepper, ginger juice, MSG (optional).  I would normally marinate them overnight to make sure that the seasonings are absorbed well into the wings.

3. When ready to cook, add the egg white, corn flour and plain flour.  Use your hands to mix and make sure all wings are well coated.

4. Heat up cooking oil (enough to cover the wings) and deep fry the wings until they are crispy.

5. Leave about 1 tablespoonful of cooking oil in a wok and stir fry the garlic till fragrant.  Make sure they don't get burnt or they will be bitter.  Cook them on low fire.

6. Add in the dark soya sauce, light soya sauce and sugar and stir fry a bit and then add in the water.  When the water boil, add in the fried chicken wings and quickly stir fry to ensure that all the wings are well coated with the dark soya sauce mixture.  When the liquid are dried up, dish up and serve.

My youngest son and I love to eat the tail because the skin will be crispy and fragrant.  Hope you like this recipe.