These are so good that my partner and I prefer them to the deep fried version. Using skinless chicken ribs makes them a lighter choice than your typical fried chicken wing. And you don’t miss out on any flavour.

The crispness comes from the marinade on the chicken combining with the potato starch the ribs are tossed in. A little drizzle of oil before cooking helps create a nice golden hue but it isn’t essential.

The spice mix is optional and just salt and pepper is a great substitute, check the recipe for details on that. I love these served with steamed or fried rice and some greens. They’re also the perfect party snack as the chicken rib is ideal finger food.

About chicken ribs, they are not actually ribs and could more accurately be described as shoulders. But they look like a little rib and eat like one. Much easier than a chicken wing flat, and in my opinion, tastier then the drumette.

Serves 4

Ingredients

1kg skinless chicken ribs

1 cup potato starch

Olive oil for drizzling

Marinade

2.5 Tbs soy sauce or tamari

1.5 Tbs Shaoxing cooking wine

1 tsp sesame oil

1 tsp Chinese five spice

1 tsp freshly grated ginger

2 cloves garlic, crushed

Salt and pepper spice mix – optional

1/2 tsp Sichuan pepper corns

1/2 tsp black pepper corns

1/4 tsp chilli flakes

1/2 tsp white pepper

1 tsp rock salt

Directions

Place chicken in a non reactive sealable conditioner (I sometimes just use the bag the butcher puts it in!) pour over the marinade ingredients and toss to coat and mix. Set aside for 8-24hrs. The longer you leave it the more intense the flavour.

Once you’re finished marinading, preheat your oven to 200 degrees Celsius. Line a large tray with baking paper.

Pour a third of the potato starch into a small medium bowl, large enough to dip a rib into.

One at a time, take a rib from the marinade and dip it in the potato starch, make sure you press the starch in and cover every nook and cranny. The trick is for it to look a little shaggy in places as that will create crispy bits. Place the rib on your prepared tray and repeat with the remaining ribs. Top up the potato flour as you run low, I find you waste less this way.

Make sure the ribs aren’t touching on the tray, use two trays if you have to.

Once all the chicken is coated drizzle in a little olive oil, or lightly spray with oil. Transfer to the oven and bake for 30 -45 minutes. Turn every ten minutes to make sure they get evenly golden and crispy. Remove at any stage after 30 minutes, once they’re nice and golden as pictured.

Turning them is important as otherwise you made end up with white bits of starch rather than a golden coating.

While cooking, crush the salt and pepper ingredients in a mortar and pestle until fine.

Note: You can just use salt and pepper instead. Add some chili powder if you please, and white pepper if you have it!

Once cooked and golden sprinkle over the salt mix and serve immediately. Don’t pile in a deep bowl as they’ll lose their crispness!

Enjoy.

HH. x