Ingredients
Method
Main
1.Using a sharp knife, remove wing tips (and reserve for chicken stock, if desired). Halve wings at joints, place into a large bowl, add cornflour and toss to evenly coat.
2.Heat oil in a large deep saucepan or deep-fryer to 180C. Cook chicken, in batches, for 5 minutes or until lightly golden. Drain on absorbent paper, place in a bowl, season to taste with sea salt and freshly ground white pepper, add shallots, coriander and chilli, toss to combine and serve with lime wedges.