Fried chicken wings with garlic, ginger and soy recipe

A simple but delicious treatment for fried chicken, coated in a moreish sweet-salty sauce

Mom's wings – the first fried chicken dish I remember eating, and also the first I learned to cook on my own.

This is my mother's recipe, and when I was at university and teaching myself how to cook, I called my mother and asked for this recipe. I have changed it just slightly: she used cornflour to coat the wings, but I prefer to use potato flour.

Prep time: 20 minutes

Cook time: 40 minutes

4-6

For coating and frying the chicken

Recipe from Kung Pao & Beyond, by Susan Jung (Hardie Grant, £20)