Crispy Chicken Wings With Shredded Vegetable And Cornflake Salad

1. 1

   In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.

2. 2

   Heat oil in a deep, large wok or saucepan to 325u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.

3. 3

   To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.

4. 4

   Serve chicken with salad and lime wedges on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.