>> source: Cooking with Chef Samuel - Malaysian Recipes
>> servings: 4
>> time: 4 hours plus marinating

-- Malaysian fried chicken wings

Blend @curry leaves{2%g} and @lemongrass{2%stalks} with @coconut milk{100%ml} in a #blender{}.

In a #large bowl{}, combine the blended mixture with @egg{1}, @salt{1%tsp}, @English curry powder{10%g}, @chilli powder{10%g}, @oyster sauce{2%tbsp}, @wheat flour{2%tbsp}, @potato flour{2-4%tbsp}, and @chilli oil{2%tbsp}. Mix the chilli oil in last.

Add @chicken wings{1.2%kg} to the marinade and coat well. Cover and marinate for ~{4%hours} or overnight in the fridge.

Heat oil in a #deep fryer or wok{} to 60% hot (medium heat). Deep fry the wings on low heat to cook through. Strain and set aside.

Reheat the oil to 90% hot (high heat) and deep fry the wings again until golden brown and crispy. Drain on kitchen paper and serve.