Banana Ketchup Wings Recipe

4
45 minutes

Ingredients

Chicken wings

  • 12 chicken wings
  • 300ml of cane vinegar
  • 300ml of soy sauce
  • 30g of garlic, finely chopped
  • 30g of fresh ginger
  • 600g of plain flour
  • 400g of potato starch
  • vegetable oil, for deep frying
  • 10g of salt
  • 5g of ground white pepper

Banana Ketchup

  • 1 tbsp of vegetable oil
  • 2 banana shallots, finely diced
  • 3 very ripe bananas , mashed
  • 60ml of cane vinegar
  • 60ml of water
  • 20ml of soy sauce
  • 20g of palm sugar
  • 4 garlic cloves, finely chopped
  • 20g of fresh ginger, finely chopped
  • 1 tsp turmeric powder
  • 1/2 tsp allspice powder
  • 10g of tomato paste
  • 1 bird's eye chilli, finely chopped

To serve

  • 1 handful of fresh coriander, leaves only
  • 1 red chilli, sliced

Method

1

Make the banana ketchup by heating the oil in a medium non-stick pan on medium heat. Add the shallots and cook until translucent

  • 1 tbsp of vegetable oil
  • 2 banana shallots, finely diced
2

Add the ginger, garlic, turmeric and allspice to the pan. Cook until the spices start to release their aroma

  • 20g of fresh ginger
  • 4 garlic cloves, finely chopped
  • 1 tsp ground turmeric
  • 1/2 tsp allspice powder
3

Add the tomato paste and cook out for a minute, stirring well. Add the vinegar, soy sauce, sugar, chilli and banana. Simmer on low heat for 10-15 minutes, stirring often until it starts to thicken

  • 10g of tomato paste
  • 60ml of cane vinegar
  • 20ml of soy sauce
  • 20g of palm sugar
  • 1 bird's eye chilli, finely chopped
  • 3 very ripe bananas , mashed
4

Add the water, taste and add seasoning to your liking. Take off the heat. Place mixture into blender and blitz till you get a smooth texture. Set aside 

  • 60ml of water
  • salt to season
  • ground black pepper to season
5

Joint the chicken wings (discard the wing tips or use for stock)

  • 12 chicken wings
6

Combine the vinegar, soy sauce, garlic and ginger in a bowl. Place the jointed wings in the bowl and marinate for at least 4 hrs or overnight

  • 300ml of cane vinegar
  • 300ml of soy sauce
  • 30g of garlic, finely chopped
  • 30g of fresh ginger
7

Pour the vegetable oil into a deep fat fryer or high sided saucepan (make sure it is no more than half full) and heat to a temperature of 160C. In a bowl, combine the flour, potato starch and some salt and pepper and whisk until well combined

  • vegetable oil, for deep frying
  • 600g of plain flour
  • 400g of potato starch
  • 10g of salt
  • 5g of ground white pepper
8

Strain the wings, removing all the excess marinade. Add the wings to the flour mix and coat them well, ensuring you press the flour into the chicken. Fry the wings a few at a time for 6 minutes, then remove and place on a tray with a rack

9

Increase the oil temperature to 180c and fry the wings for a second time for 4 minutes, then place on a rack to drain excess oil

10

Place the wings in a large mixing bowl, add the banana ketchup and toss until all the wings are well coated, then sprinkle chopped coriander and sliced red chilli to garnish 

  • 1 handful of fresh coriander, leaves only
  • 1 red chilli, sliced