Fried chicken is not only popular from outlets like KFC but also from Chinese restaurants throughout Trinidad. There, the chicken is cut up into bite-size pieces with the bone as it is with nearly every Trinidadian chicken dish. While I find the bone imparts good flavor, I am not too fond of whacking the pieces with a huge cleaver in order to get the same result, so I’ve adapted this dish using chicken wings which makes it ideal as a party nibble for a crowd.
1 small Scotch bonnet pepper or 1 medium red chili pepper, finely chopped
½teaspoonfive spice powder
1scallion, white and green parts, finely chopped
1tablespoon thick soy sauce
Rinse and pat dry the chicken wings and place in a deep non-reactive bowl. Whisk together all the ingredients for the marinade and pour over the chicken wings. Cover with plastic wrap and marinate in the refrigerator at least 3 hours, but preferably overnight.
Remove the chicken wings from the refrigerator, and take them out of the marinade (discard the marinade). Pat each wing dry and dredge very lightly in the corn flour.
Heat about 2 inches of canola oil in a wide, deep skillet to 375°F, or until a pinch of flour dropped into the oil sizzles. Place some of the chicken wings in the hot oil and fry until lightly browned, about 10 to 12 minutes. Place on a rack over a baking sheet and keep warm. Repeat until all the wings are cooked.
Make the dipping sauce: Combine the chicken stock, oyster sauce and soy sauce in a saucepan and bring to a boil. In a small bowl, mix the cornstarch with ⅓cup cold water and whisk well. Add the cornstarch mixture to the stock mixture, lower heat and simmer until thickened. Remove from heat and serve dipping sauce along side the chicken wings.