Two iconic Australian suburban Chinese dishes have to be honey chicken and lemon chicken. In this recipe, I combine both and use chicken wings... because I love them. It’s a terribly simple dish and super popular at Mr Wong.
To make a marinade, put all the ingredients except the chicken wings in a large bowl and mix thoroughly. Add the wings and massage the marinade into them with your hands. Cover with plastic wrap and refrigerate overnight.
Put the honey and lemon juice in a saucepan over a high heat and bring to the boil. Start adding the slurry slowly in a steady stream, whisking constantly as you go. Stop when you reach the consistency of golden syrup (you may not need all of the slurry).
Remove the sauce from the heat and add the lemon zest. When cool, transfer to an airtight container and refrigerate until it’s required. Bring the sauce to room temperature before you coat the wings.
Fill a large heavy-based saucepan or deep-fryer to one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Fry the wings in batches to avoid overcrowding and to ensure they cook evenly. Fry for about 7 minutes, until golden. Remove the wings with a wire scoop and put in a bowl. When they are all done, add enough honey lemon sauce to coat the wings evenly. Toss well. Serve on a large plate, garnished with sesame seeds.
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