400g Sweet Tamarind Sauce

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50g sriracha chilli sauce

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30 chicken wings

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300g potato starch or cornstarch

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30g sesame seeds, to garnish

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30g sliced spring onion, to garnish

1. Preheat frying oil to 160°C. Coat chicken wings with potato starch.

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2. Deep fry wings for about 7 mins; remove and set aside.

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3. Raise oil temperature to 180°C and return wings to fry for a further 3-4mins or until cooked and golden brown. Place on paper towels to drain.

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4. In a sauce pan, add Sweet Tamarind and sriracha; mix well and simmer until syrupy. Toss in the wings and coat well.

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5. Garnish and serve.