Imitation of Old Chang Kee Chicken Wings by Christine Tan

10 medium chicken wings
Washed and pat dry

In a big tub..add the below (generously 😈😈😁)

3/4 tbsp seasalt OR salt
3/4 tbsp ground pepper
2 tbsp oyster sauce
1 tbsp caster sugar
6 tbsp potato starch
5 tbsp tapioca starch/flour
2 tbsp corn flour
2 eggs (beaten)
4 tbsp shaoxing wine
2 tbsp five spice powder
4 tbsp of chicken mix -Redman brand (see attached pic)I have tried a lot of far this is the nearest to taste like OCK

Marinate with your 2 hands for 4 mins. ..let the chicken absorb the mixture in room temperature for 1hr

Deep fry till golden brown. ..put them in a bowl. Now...this is the tricky step... in the pot of hot oil...BRING the wings back in for a 2nd fry.
This is called double frying. It helps to allow the fluid to ooze from the wings and make it crunchy on the outside..

(NOTE: these wings are not gonna stay crispy for very long...within an hour it will turn sliiiiiightly soggy on the outer layer. But the taste is very close to Old Chang Kee wings)