Preparation

• 1
  Wash the chicken under running water and drain well.
• 2
  Cut of the wing tips remove thin bone and pull the flesh to one end of the thick bone to make a lollipop.
• 3
  Place the chicken lollipop in a deep bowl. Add garlic, ginger paste, 1 tsp red chilli paste, suace, vinegar, white pepper powder and salt. Stir well.
• 4
  When all wings are well coated with the marinade, cover the bowl with lid and keep in refrigerator for 2 hours.
• 5
  Combine white flour, cornstrach, eggs, oil ( 6tbsp) and the remaining red chilli paste in a bowl and whisk well.
• 6
  Add 1 tbsp water and whisk to make a thick batter. or pouring consistance.
• 7
  Rest the batter for 15-20 minutes.
• 8
  Heat oil in a wok o high flame, reduce heat to medium, dip the marinated wings in batter and gently slide into oil, a few at a time.
• 9
  Cook it turnin frequently with a slotted spoon, for 3-4 minutes or until crisp and golden brown.
• 10
  Drain with slotted spoon on an absorbent paper.
• 11
  Serve with sauce.