2 lb chicken wings
4 tbsp cornstarch, divided
1 tsp garlic, minced
½ tsp ground dried ginger
¾ cup ketchup
1 tbsp soy sauce
1½ tsp Worcestershire sauce
¾ cup pineapple juice, divided
¾ cup coconut milk
1 cup brown sugar
¼ cup pineapple, crushed
salt and ground black pepper, to taste
5 cups vegetable oil, for frying
3 tbsp desiccated coconut, roasted
1¼ tbsp mixed sesame seeds, roasted
Combine the following in a saucepot: garlic, ginger, ketchup, soy sauce, Worcestershire sauce, ½ cup pineapple juice, coconut milk, brown sugar, and crushed pineapple.
Bring this mixture to a boil for roughly 10 minutes. Maintain low heat to avoid splitting the coconut milk.
Dissolve 1 tablespoon cornstarch in the remaining pineapple juice.
Add the slurry into the sauce and continue simmering until thickened.
Season to taste with salt and pepper. Adjust accordingly and set aside. Keep warm.
In a mixing bowl, combine cornstarch and chicken wings. Toss to coat evenly.
Heat up a deep skillet with oil, ready for frying.
Deep fry your chicken wings until fully cooked, roughly 10 minutes.
Drain on paper towels.
In a large mixing bowl, combine the warm sauce, fried chicken wings, desiccated coconut, and sesame seeds. Toss to coat evenly. You can also use a medium-sized wok for this. Serve.
Sugar: 138g
:
Calcium: 176mg
Calories: 1408kcal
Carbohydrates: 166g
Cholesterol: 189mg
Fat: 62g
Fiber: 2g
Iron: 7mg
Monounsaturated Fat: 17g
Polyunsaturated Fat: 9g
Potassium: 1238mg
Protein: 50g
Saturated Fat: 31g
Sodium: 1590mg
Trans Fat: 1g
Vitamin A: 842IU
Vitamin C: 26mg
