Grandmere’s Boxing Chicken

Serves 4



10 chicken wings
Vegetable oil for deep frying

3 tsp soy sauce
2 tsp salt
2 tsp sugar
1 tsp sesame oil
½ tsp Chinese five-spice powder
1 tsp ginger, minced
1 tsp garlic, minced

1 cup corn flour
4 tbsp plain flour
2 tbsp rice flour
Pinch of salt

Sweet and Sour Sauce
¼ cup brown sugar
Pinch of salt
1 tbsp ketchup
1 tbsp soy sauce
3 tbsp apple cider vinegar
½ cup water
2 tsp cornstarch dissolved in 2 tbsp water


  1. Cut off the tips of the chicken wings and halve the wings at the joints.
  2. With a small knife, scrape the meat down the bones of the drumettes to make a lollipop. Repeat this process with the wing pieces and remove the thinner bone.
  3. Combine the chicken lollipops with all ingredients for the marinade and mix to coat well. Set aside for at least 3 hours.
  4. For the sweet and sour dipping sauce, combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch slurry a stir and add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to full boil and thickens.
  5. Remove from heat, transfer to a serving bowl, and set aside for 10 minutes. Taste and season with more salt if required.
  6. When ready to cook the chicken, heat vegetable oil in a large saucepan to 180C. Test by dipping a wooden chopstick into the oil: the chopstick will sizzle when the oil is ready.
  7. Mix all ingredients for the coating and coat each chicken lollipop before gently lowering into the oil. Cook until golden brown, about 3-5 minutes. Drain on a plate lined with paper towels and serve immediately with dipping sauce.