Method

Put the salt & sugar into a bowl with 1000 ml of water stir until dissolved, add the chicken wings & leave in the fridge over night.

Drain the chicken wings & pat dry really well with kitchen paper or tea cloth. Heat the oven to a low heat 110C/fan 90'C.

Put the wings into a deep roasting tin just cover wings with oil. Cook in oven for 40 minutes then leave to cool in the oil.

Making the sauce, heat the rapeseed oil in a pan, add ginger & fry for 1-2 minutes until golden, add the garlic & cook for 1 minute, add the rest of the sauce ingredients & cook on a low heat stirring often for 10-15 minutes until the sauce is thick enough to coat the back of a spoon.

Drain the wings of oil & keep, dry wings with kitchen paper, put the milk & cornflour in two bowls & dip the wings in the milk then coat in the cornflour.

Pour oil through a sieve to remove any bits into a pan, heat to 190'C or until a cube of bread browns in 25 seconds. Fry in batches for 4-5 minutes until golden brown, then drain on kitchen paper. Keep warm in a low oven while you fry the rest. Serve coated in the sanbei sauce.