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Ingredients:
| 1 | pack (550 g) | MAGNOLIA CHICKEN TIMPLADOS ORIENTAL WINGS |
| 1 | pc (100 g) | potato, peeled and cut into thick sticks (baton) |
| 1 | pc (60 g) | onion, cut into rings |
| 2 | cups | cooking oil |
| 1 | pc | MAGNOLIA BROWN EGG, beaten |
| 1 | cup (120 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | tsp | iodized fine salt |
| 1 | tsp | pepper |
| 1/2 | tbsp | curry powder |
| 2 | cups (240 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1/2 | tbsp | curry powder |
| 1 | cup | water |
| 3 | tbsp | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | cup (120 g) | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | cup | water |
| 1/2 | cup | coconut milk |
| iodized fine salt and pepper to taste | ||
| 1/8 | tsp | chili pepper flakes |
| 1 | bundle (10 g) | green onions, chopped (2 tbsp) |
Procedure:
1. Drain chicken. Soak prepared potato in water. Set aside.
2. In a bowl, prepare breading by combining flour and salt, pepper, and curry powder. Set aside.
3. In a separate bowl, prepare batter by mixing flour, curry powder, and water until smooth in consistency. Set aside.
4. Drain and pat-dry potatoes. Toss with onion rings in breading mixture. Shake off excess breading. Dip in batter and deep-fry in hot oil until golden brown. Drain excess oil on paper towels or on a rack. Set aside and keep warm.
5. Dip chicken wings in beaten egg. Dredge in breading and deep-fry in the same oil until golden brown and cooked through. Drain excess oil on paper towels or on a rack. Set aside and keep warm.
6. To make sauce, heat pan and melt butter. Add remaining flour and mix until pasty. Add remaining water and coconut milk while mixing continuously. Mix until lump-free and sauce starts to thicken slightly. Cook for about 2 to 3 minutes. Season with salt, pepper and chili flakes and stir in green onions just before turning off heat. Serve with fried chicken wings, potato and onion rings.
Makes 2-4 servings.
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