Phuljhari murgh firecracker chicken wings PREPARATION TIME 1 hour COOKING TIME 15 minutes (plus 4 hours resting time) SERVES 4-6

INGREDIENTS

● 900g chicken wings, skin on ● vegetable oil For the marinade

● 2 tsp garlic paste ● 1½ tsp salt ● 1½ tsp red chilli powder ● 1 tsp sugar ● 4 tbsp malt vinegar ● ½ tsp black peppercorns, coarsely crushed ● 1 tsp Sichuan pepper ● 1 green chilli, chopped ● 1 tbsp chopped coriander, plus garnish ● 50g rice flour ● 100g cornflour For the dipping sauce

● 1 tbsp vegetable or corn oil ● ½ star anise ● 1 banana shallot, finely chopped ● 50g pineapple, diced into 5mm cubes ● 5mm piece of fresh ginger, finely chopped ● 5 tbsp tomato ketchup ● 1 tsp soy sauce ● 1 tsp sugar ● juice of ½ lime For the green chilli mayo

● 4 green chillies, chopped ● 20g coriander, chopped ● 120ml veg oil ● 1 egg yolk ● 1 tsp mustard ● a pinch of salt ● juice of 1 lemon

METHOD

1 Mix together all the ingredients for the marinade except the rice flour and cornflour and rub the mixture over the chicken wings. Place in the fridge to marinate for 4 hours (or if possible overnight).

2 Make the sauce. Heat oil in a pan, add star anise, stir for 30 seconds, add the shallot and sweat over a high heat for 2–3 minutes, stirring. Add the pineapple and cook over a high heat for 2 minutes until the pineapple is caramelised and softening. Reduce the heat, add ginger, tomato ketchup, soy sauce, sugar and 120ml of water and boil. Cook for 1–2 minutes until the sauce turns glossy. Remove from the heat. Add lime juice, cool and set aside.

3 To make the green chilli mayo, blend the chillies and coriander with the oil in a blender until fine. Whisk together the egg yolk and mustard, then make an emulsion by adding the blended chillicoriander oil a little at a time, until all the oil is used. Season with salt and lemon juice and set aside.

4 When the chicken has been marinated, drain the excess liquid. Mix together the rice flour and cornflour, then dredge the chicken wings in the flour a few at a time, so the chicken wings are dry.

5 Heat the oil to 180°C and fry the chicken for 6–7 minutes in small batches until cooked through and crisp. Take care not to crowd the oil with too many wings at the same time as the coating comes off and the wings won’t be as crisp.

6 Drain on kitchen paper for 5 minutes, then sprinkle chopped coriander. Serve accompanied with the dipping sauce and the green chilli mayo.