Shrimp Paste Chicken is one of the most popular dishes ordered in Tze Char stalls or Cantonese restaurants. I was invited for a potluck session recently and couldn't think of a better food to bring than a box of crispy fried chicken. I've made 25 of them in total but only managed to bring 20 over (my sister couldn't keep her hands off them!). The trick to achieving that awesome crispiness is to fry the wings a second time on a super high heat before serving.
Ingredients:
20 chicken mid wings
1 tablespoon fermented red bean curd sauce (nan ru)
2 tablespoons shrimp paste
1/2 tablespoon sugar
2 tablespoons Chinese wine
1 tablespoon oyster sauce
1 tablespoon ginger juice
3 shallots, sliced
1/2 teaspoon ground white pepper
corn flour or tapioca flour
Oil for frying
Method:
Mix all the ingredients ogether except for the flour. Set aside in the fridge for at least 2 hours or overnight.
Heat the oil to a frying temperature. I will usually test the oil with a wooden chopstick. If bubbles are formed on the chopstick when you dip it in, the oil is ready to be used. Switch to medium heat.
Coat the marinated wings with corn or tapioca flour, pat off the excess and fry till light golden brown. Remove and set aside. Reheat the oil on high heat for another 1 to 2 minutes. Re fry the chicken wings on high heat for another minute or so to achieve that ultra cripsy texture.
