Crispy Chicken Wings With Shredded Vegetable And Cornflake Salad

• 1/3 cup cornstarch
• 2 tsp salt
• 1 tsp ground pepper
• 1 tsp garlic powder
• 3 1/4 lb chicken wings
• None None oil, for deep-frying
• None None Shredded Vegetable and Cornflake Salad
• 1 None pepper, seeded, julienned
• 1 None carrot, julienned
• 1 oz bean sprouts, trimmed, halved
• 2 None green onions, finely shredded
• 2 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 cup cornflakes
• None None lime wedges, to serve

1. In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
2. Heat oil in a deep, large wok or saucepan to 325u0b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
3. To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
4. Serve chicken with salad and lime wedges on the side.

cornstarch, salt, ground pepper, garlic, chicken, oil, vegetable and, pepper, carrot, bean sprouts, green onions, sweet chili sauce, lime juice, cornflakes, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/30949 (may not work)