Crispy chicken. Like fried chicken. Without the frying process. Yeah, I’m pretty excited, but I’ll stop with the whole full stop thing now. It’s just that, I love making fried things even if they aren’t the epitome of health, however, I pretty much hate the frying process. I guess what I’m trying to say is, I love the fried product! But not so much the splattering hot oil everywhere…
So. Here’s a pretty damn good compromise. Just like you would with fried chicken, we keep the soaked-in-buttermilk process to keep the meat nice and moist inside when cooking, and then we coat them in panko breadcrumbs, and pop them in the oven to get crisped up. I promise you, it’s like panko-fried chicken, which sounds pretty great if you ask me. If you ask me again, it tastes even better! 😛
Plus side? Oven baking obviously makes it healthier, and makes you feel full, without like a bag of lard that heavier fried foods make me feel afterwards. Result.
To make it even better, I made a sweet-spicy sauce from a few kitchen stock ingredients to make things even messier, but even more delicious. So much so that, in fact, it disappeared pretty quickly…
I’ll take that as a compliment.
Serves around 3-4 people as a light dinner or lunch, alongside accompaniments, or 5-6 as a light snack. 800g of chicken wings
3/4 cup of buttermilk OR semi-skimmed milk, with a tbsp of vinegar left for 20 minutes to curdle a little
2 cups of panko breadcrumbs (at least!)
4 tbsp of cornflour
20ml of sweet chilli sauce
1 tbsp of light soy sauce
3 tbsp of dark brown sugar
20ml of orange juice
1/2 tsp of chilli powder
1 tbsp of shaoxing rice wine
sliced spring onion to garnish.
Coat your chicken wings with the buttermilk/buttermilk mixture in a bowl for about half an hour. Set aside. Heat up the oven to 240 degrees C.
Mix all the ingredients for the sauce–the chilli sauce, soy, sugar, orange juice, chilli powder and rice wine–and let it simmer for about five minutes, and then leave to cool. Prepare a baking tray or two with sheets of baking paper, and spray lightly with oil mist (I used olive).
Mix together the panko and the cornflour on a plate. Remove a chicken wing from the buttermilk, and press into the panko mixture on both sides, pushing on both sides to get them to press in. Place on the baking sheet. Do this for all chicken wings, and use a second tray if necessary.
Bake for around 15 minutes, and then take the tray out to turn the wings around with tongs, and bake for another 15 minutes, or until fully cooked. Remove from the heat, and serve the chicken with the sticky sauce, and garnish with spring onions.