Ingredients
- 1kg Chicken Wings
- 1tsp Sesame Oil
- 1tbsp Rice Wine Vinegar
- 2tbsp Brown Sugar
- 3tbsp Lee Kum Kee Soy Sauce
- 1/4 cup Tomato Paste
- 1/2tsp Grated Ginger
- 1 1/2tbsp Lee Kum Kee Oyster Sauce
- 1tbsp Garlic Infused Olive Oil
- 1/2tsp Chinese 5 Spice
- 2tbsp Spring Onion
- 2tsp Sesame Seeds (toasted)
- 450g Precooked Basmati Rice
- 1 Large Carrot (finely chopped)
- 1/2 Red Capsicum (finely chopped
- 1/2 tsp Grated Ginger
- 1tbsp Garlic Infused Olive Oil
- 1 cup Frozen Peas and Corn
- 1/4 cup Spring Onion (finely chopped)
- 2tbsp Soy Sauce
- 1/2 tsp Sesame Oil
Method
- Place chicken wings in a large bowl. Mix the sesame oil, rice wine vinegar, brown sugar, soy sauce, tomato paste, oyster sauce, garlic infused oil and Chinese 5 spice in a small bowl. Pour marinade over the chicken wings and mix through.
- Preheat air fryer to 200 degrees Celsius for 2mins. Spray air fryer basket with oil. Place chicken wings in a single layer. Set the timer for 16mins.
- For the fried rice, heat garlic infused oil in a wok. Add carrot and cook for 2mins then add capsicum and cook for another 2mins. Add peas, corn and spring onion and cook for 4mins. Add soy sauce and sesame oil to the vegetables and mix through, then add rice and stir until well mixed and heated through.
- After 8mins in the air fryer, turn the chicken wings and base them with leftover marinade. After another 8mins wings should be done. Add to a serving bowl and sprinkle with sesame seeds and spring onion.
- Serve rice in bowls topped with chicken wings. Enjoy!
Product used in recipe
- Lee Kum Kee - Panda Oyster Sauce
- Lee Kum Kee - Gold Label Soy Sauce
