- Chicken Wings – with the tips removed and halved into drummettes and wings.
- One diced red Onion, some curry leaves, diced Scallion & Parsley, finely chopped Garlic and Ginger, a couple of Chilli padi (Bird’s eye chili)-cut into half and sliced red chilli.
- Black soy, Light soy, Oyster sauce, Sugar, Salt, white Pepper (as the name of the dish suggest, U will need a little more Salt and Pepper than usual). A touch of Sesame oil and Shaoxing wine. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Marinate the Chicken Wings with Light Soy, Sugar, Salt, Sesame oil, Oyster Sauce, An Egg, Self-rising Flour (or Corn Flour). Mix well and make sure all the Wings are coated. Marinate for 3-4 hrs (better still overnite). Make sure the Wings are at room temperature before deep-frying. Gently place the Wings into the oil, one by one. Fried in batches, do not over-crowd. Fry till golden brown. Set aside to drain excess oil. Meanwhile, saute the all Side Ingredients (except the Scallion/Parsley) in medium heat till aromatic. Crank up the heat. Add diced Scallion & Parsley and the Chicken, mix well. Add the Seasoning Ingredients. Stir, mix well and serve.