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Fried Chicken Wings with Kicap Manis

  • Serves 4- 6
  • Easy

After school this is the snack we look forward to at home when I am a kid. The kicap manis sauce my dad prepared as a dipping sauce is so good, you should really try it.


Chef Iskander Latiff , A happy chef at work and home


  • 8 large chicken wings

    Tamarind pulp – ½ cup

    Fish sauce – 1 tea spoon

  • Spice blend:

    Cumin powder – 1 tea spoon

    Tumeric powder – 1 tea spoon

    Chilli powder -1 tea spoon

    Salt – 1 tea spoon

    Fish curry powder – 1 tea spoon

    Oil for frying

  • Kecap manis dip

    Kecap manis – ½ cup

    Chopped chili padi – 1 whole

    Sliced shallots – 3 whole

    Calamansi juice – 3-4 whole

    Chopped coriander leaves


    Chicken Wings

    1. Wash and clean- wipe dry the chicken wings.
    2. In a large mixing bowl add in the spice blend.
    3. Add in the chicken wings and gently give it a good rub.
    4. Add in tamarid pulp – mixed well and marinate for 2-3 hours .
    5. In a large pot heat up oil enough for deep frying.
    6. Deep fry the chicken until cooked to golden brown.
    7. Ready to serve.

    Kecap manis dip

    1. Add in all the ingredients into a bowl and mix well.
    2. Ready to be serve with chicken wings.