how to make Asian Style Spicy Chicken

I am about to make chicken barbeque so off I head to Savemore. I get chicken, tomato ketchup and a bottle of 7up. Anyways I already have soy sauce, sugar and pepper at home so it’s just a few buys. But when I saw in the ketchup isle that UFC has this Cook n’ Dip catsup blend recipes, I decided to try it instead. I tried ASIAN STYLE SPICY CHICKEN WINGS but apart from buying chicken wings I also added thigh parts.

Here’s the procedure and a few tweaks I made…


Procedure:

Season chicken wings with salt and pepper.

Coat evenly with flour and fry in oil until cooked. (I coated chicken with a mix of flour and water instead)

Heat oil, cook ginger (2tbsp, minced) and garlic (2tbsp, minced) until golden brown.

Add soy sauce (2tbsp), UFC cook n’ dip spicy chili catsup (5tbsp), oyster sauce (1tbsp), calamansi juice (1tbsp) and sugar (1tbsp) (if you don’t like it sweet you can omit sugar.)

Add fried chicken and coat with sauce. Serve hot. (After frying, I put it in oven toaster for 4-7 more minutes since I didn’t deep fry it and I was gunning for a crunchier one. It’s good actually.)