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Black Pepper Chicken Wings With Kerabu

Ingredients A:
8 pcs Chicken wing
1 tbsp AJI-SHIO® Flavoured Black Pepper
½ no Chicken egg
7 tbsp Corn flour
1 liter Cooking oil (for frying)
Ingredients B: for Kerabu
½ Zucchini (Japanese cucumber)
½ Onion
½ Carrot
½ Lemon zest
Ingredients C: for sauce
5 tbsp Sweet and sour Thai chilli sauce
2 sachets Pal Sweet® Low-Calorie Sweetener
A bit Salt
A bit AJI-NO-MOTO®
2 cloves Garlic
2 tbsp Plain water
Ingredients D: Garnish
A bit White sesame seeds
A bit Dried flavoured seaweed
A bit Zucchini (Japanese cucumber)
A bit Carrot
A bit Lemon
Method
  1. Clean chicken wings with running water before marinating with AJI-SHIO® Flavoured Black Pepper, egg and corn flour for 5 mins.
  2. Fry chicken wings until golden brown.
  3. Fry white sesame seeds without oil for a few seconds to improve the aroma.
  4. To prepare the sauce, combine sweet and sour Thai chilli sauce, salt, AJI-NO-MOTO®, garlic and plain water. Cook and turn off the heat, sprinkle in Pal Sweet® Low-Calorie Sweetener.
  5. Slice finely Zucchini, onion, carrot and lemon zest to make Kerabu.
  6. Mix the sliced ingredients with the viscous cooked sauce.

Arrange the chicken wings and Kerabu on a plate, garnish and serve.

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