Pan Fried Chicken Wings
More flavour with less mess – we've halved the wings. Dive right in! Enjoy these pan-fried Chinese chicken wings with wholesome veggies!
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Servings: 2
Calories: 451kcal
Ingredients
- 500 g chicken wings the middle part of the wings, cut into halves
- 2 tablespoon olive oil
- 1 tablespoon chopped garlic
- 3 tablespoon chopped onion
- 1 tablespoon chopped fresh chilli
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 2 tablespoon rice wine
- 1/3 cup bell pepper chopped
Instructions
- Pan-Fry the Chicken Wings: Start by pan-frying the chicken wings until they’re lightly browned. Once done, set them aside.
- Sauté Garlic, Onion, and Chili: In the same pan, use the remaining oil to sauté garlic, onion, and fresh chilli until they achieve a slight golden colour.
- Combine and Cook: Add the chicken wings back into the pan, and combine them with rice wine, soy sauce, and oyster sauce. Allow the mixture to cook until all the liquid has evaporated, and you start hearing a sizzling sound.
- Add the Finishing Touch: Finally, stir in the pepper, and your dish is ready to be served.
Notes
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- Cooking equipment: Opt for a non-stick pan to prevent the sauce and chicken wings from sticking, ensuring both cooking and clean-up are hassle-free.
- Wing Size and Cooking Time: The cooking time may vary depending on the size of the chicken wings. Adjust the cooking duration accordingly to ensure they’re fully cooked.
- Garnish Options: Elevate the dish with a sprinkle of toasted sesame seeds or chopped green onions or coriander just before serving.
- Serving Tips: This dish pairs well with rice or noodles for a complete and satisfying meal.
Nutrition
Calories: 451kcal | Carbohydrates: 5g | Protein: 26g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 686mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 2mg