Spicy Chicken Wing

Material:
10 pieces chicken wings
75 g wheat flour
cooking oil
Seasoning, mix well:
2 tablespoons bottled tomato sauce
2 tablespoons soy sauce UK
1 tablespoon soy sauce
3 tablespoons bottled chili sauce
1 clove garlic, grated
1 / 4 cm ginger, grated
1 teaspoon Tabasco sauce
½ teaspoon pepper
1 teaspoon salt
Method:
1. Cut chicken wings into two parts, discarding the pointed part up to each
into two parts. Rinse and drain.
2. Toss chicken wings with seasoning until blended. Let stand for 30 minutes.
3. Sprinkle chicken wings with flour until blended.
4. Fry in hot oil until cooked and dry lot. Lift and
iriskan.
5. Place on a heat resistant plate. If there are remaining ingredients, brush on chicken wings.
6. Bake in hot oven 170 C for 15 minutes. Lift. Serve hot.
For 4 people

Ayam Goreng Kalasan

Material:
A tail of a fat free-range chicken, cut into 4 parts
2 tablespoons lime juice
1 tsp garlic
500 ml coconut milk
50 g sugar Java, comb
2 tablespoons soy sauce
1 bay leaves
cooking oil
Spices, puree:
8 onions
4 cloves garlic
1 cm galangal
½ teaspoon pepper
1 teaspoon salt
Method:
1. Marinate chicken with lemon juice and garlic until blended. Let it stand for
1 hour.
2. Boil coconut milk with spices, bay leaves, sugar and soy sauce.
3. Add chicken, cook until chicken is tender and juices run out. Drain and remove
chicken to cool.
4. Fry in hot oil until crispy and lots. Lift and serve warm.
For 6 people