1 teaspoon cornflour, mixed with a little water to form a paste
groundnut or vegetable oil for deep frying
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Method Prep:10min › Cook:25min › Ready in:35min
Ask your butcher to remove the tips off the chicken wings or prepare yourself with a cleaver if you are a dab hand.
In a large mixing bowl add the flour, curry powder, five spice, salt and pepper. Mix well then add the chicken wings.
In a small bowl combine the ingredients for the noodle dressing and adjust according to taste.
Pre-heat the oven to warm. In a separate wok or pan heat a little oil, add the onion and stir fry for a few minutes or until softened slightly.
Meanwhile, heat the groundnut or vegetable oil for the wings in a wok or frying pan. Shake off excess flour and carefully add the chicken wings a few at a time so as to not over crowd the pan. Drain onto kitchen paper then place on a baking dish and keep warm in the oven while finishing off the noodles.
Add the beansprouts and spring onions to the onions. Stir fry for a couple of minutes, adding a splash of water as you go to aide steam-frying.
Add the noodles. Stir well. Add the cornflour mix to the noodles dressing, stir well to combine and pour over the noodles. Stir for a minute to coat the noodles. Keep warm while you prepare the garnish.
In the same frying pan used for the chicken, heat the oil again to medium to high. Add the garlic and chilli and stir for 30 to 40 seconds (be careful not to burn). Remove with a slotted spoon.
Plate up the chow mein noodles. On another plate add the chicken wings and garnish with the chilli, garlic and spring onion.