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This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.
In a small saucepan, bring the sweet chilli, fish, and soy sauce to the boil to a gentle boil. Whisk together lightly and heat until it becomes thick and glossy. Add the lime zest and juice.
Heat oil in a deep fryer to 180C.
Place the chicken into the buttermilk. In another large bowl add the flour, garlic and onion powder, five-spice and a good pinch of salt.
Shake excess buttermilk off wings and immerse in the flour. Press it into chicken and dust off the excess flour. Repeat with the remaining chicken.
In batches, deep fry the chicken for 5-8 minutes until golden and cooked through. Drain on a rack that has a tray under it.
While still piping hot, drizzle sauce over the chicken. Serve with a sprinkle of peanuts and coriander.