Crispy Chicken Wings With Shredded Vegetable And Cornflake Salad

• 1/3 cup cornstarch
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 1 teaspoon garlic powder
• 3 1/4 pounds chicken wings
• oil for deep-frying
• vegetable
• salad
• 1 pepper seeded, julienned
• 1 carrot julienned
• 1 ounce bean sprouts trimmed, halved
• 2 green onions finely shredded
• 2 tablespoons sweet chili sauce
• 1 tablespoon lime juice
• 1 cup cornflakes
• 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, salad, pepper, carrot, sprouts, green onions, sweet chili sauce, lime juice, cornflakes, lime wedges

Taken from www.yummly.com/recipe/Crispy-Chicken-Wings-with-Shredded-Vegetable-and-Cornflake-Salad-1398736 (may not work)