Crispy Chicken Wings With Shredded Vegetable And Cornflake Salad - cooking recipe

Ingredients

1/3 cup cornstarch
2 tsp salt
1 tsp ground pepper
1 tsp garlic powder
3 1/4 lb chicken wings
None None oil, for deep-frying
None None Shredded Vegetable and Cornflake Salad
1 None pepper, seeded, julienned
1 None carrot, julienned
1 oz bean sprouts, trimmed, halved
2 None green onions, finely shredded
2 tbsp sweet chili sauce
1 tbsp lime juice
1 cup cornflakes
None None lime wedges, to serve

Preparation

In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.