- marinate wet flour ( plain flour 1rice bowl , corn flour 1/2rice bowl , custard powder 1/2tsp , salt , ajinamoto , pepper each1tsp ) mixed w/ water ( dont to melt )
- add some chinese parsley , ginger flower , lime leaves , lemon grass , garlic , chilly ( fine chopped ) into marinate wet flour
- step1 ) chicken wing divided to 3 parts ( the end cannot use ) break the joint by pulling down the both side
- step2 ) gonna be 2 small bone ( pull out the smaller one ) & pull the meat all the way down
- step3 ) dip into your coating wet flour & make sure all your chicken boxing is cover with flour before you apply with baked crumb ( white )
- step4 ) fried in medium heat ( the meat part first before you slowly let it all in the frying oil ) turn low heat when your chicken boxing turning golden brown
- 腌雞翅濕粉 ( 麵粉 1碗 ，玉米粉 1/2碗 ，蛋黄粉 1/2茶匙 ， 鹽 ，白胡椒粉 ( 各1茶匙 ) 摻水 ( 不要太多水份 )
- 加芫荽 ，姜花 ，嘛风叶 ，香茅 ，蒜蓉 ，辣椒 （ 切细小 ）入腌雞翅濕粉
- 1)雞翅分3篰 ( 雞翅尖不能用 ) 將每個節坳斷 ( 2偏一起拉下來 )
- 2)會有2只小枯頭 ( 拉走1只小枯頭 ( 小的 ) 將所有的肉拉下來
- 3)浸入腌雞翅濕粉先 ，才把雞翅上面包屑 （ 白 ）
- 4)中火炸轉小火當變金旺色
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