Fermented Beancurd Fried Chicken Wings (南乳炸鸡翅) are marinated in red and white fermented tofu (Nam Yee), then deep fried until crispy outside and tender inside. This classic Chinese comfort dish is rich in savoury umami flavour and perfect for family dinners, festive gatherings or party appetisers.
Watch How To Make Crispy Fermented Beancurd Fried Chicken Wings – Step By Step Recipe Video
Crispy, Juicy and Full of Umami Flavour
Fermented Beancurd Fried Chicken Wings are a classic Chinese comfort dish known for their bold savoury flavour and irresistible aroma. Marinated in fragrant red and white fermented beancurd (腐乳 / 南乳), the chicken absorbs deep umami richness before being fried to golden perfection.
The result? Crispy golden skin on the outside and tender, juicy meat inside — with a uniquely addictive savoury depth that only fermented tofu can provide.
This traditional home-style recipe is simple to prepare, yet delivers rich flavour that makes it perfect for family dinners, festive gatherings or party appetisers. A humble marinade transforms everyday chicken wings into something truly unforgettable.
Why This Recipe Works
- Fermented beancurd tenderizes the chicken naturally
- Balanced red & white fermented tofu creates depth
- Controlled frying temperature prevents bitterness
- Light starch coating gives crisp texture without heaviness
- Overnight marinating enhances aroma and flavour
What is Fermented Beancurd (腐乳 / 南乳 , Fu Ru / Nam Yee)?
Fermented beancurd, also known as fermented tofu, preserved tofu, Fu Ru (腐乳) or Nam Yee (南乳), is a traditional Chinese condiment made by fermenting tofu in a seasoned brine of salt, rice wine and spices.
Often described as the “Chinese cheese,” fermented beancurd delivers a powerful salty, savoury and umami-rich flavour that adds remarkable depth to marinades, braises and fried dishes. Though its aroma is strong in the jar, it transforms into a mellow, fragrant richness once cooked.
What Does Fermented Beancurd Taste Like?
Texture: Soft, creamy and slightly crumbly
Flavour: Salty, savoury and deeply umami, with subtle sweetness (especially red fermented beancurd)
Aroma: Pungent when raw, but aromatic and rounded after cooking
This distinctive flavour is what makes Nam Yee chicken wings so addictive.
How Is Fermented Beancurd Made?
Fresh tofu is first allowed to develop natural mould under controlled fermentation conditions. It is then aged in a brine made with salt, rice wine and seasonings.
During fermentation:
- The texture softens and becomes creamy
- The flavour deepens and intensifies
- Complex umami notes develop
The longer it matures, the richer and more layered the flavour becomes.
Types of Fermented Beancurd
White Fermented Beancurd (Fu Yee 腐乳)
Mild, clean and salty. Commonly used in everyday cooking.
Red Fermented Beancurd (Red Yeast Rice / Nam Yee 南乳)
Slightly sweet with deeper aroma and a reddish hue. Frequently used in marinades for meats.
Chilli Fermented Beancurd
Spicy, aromatic and bolder in flavour.
For this recipe, combining red and white fermented beancurd creates the perfect balance of colour, aroma and savoury depth.
How Is Fermented Beancurd Used in Cooking?
Fermented beancurd is typically mashed into a smooth paste and mixed into marinades or sauces for:
- Fried dishes such as chicken wings or pork
- Steamed or braised meats like Hakka Braised Pork Belly
- Vegetable stir-fries like Stir Fry Chinese Lettuce With Fermented Beancurd or Stir Fry Fermented Beancurd Water Spinach
- Savoury dipping sauces
When heated, its sharpness softens and integrates beautifully into the dish.
Ingredients for Making Fermented Beancurd Fried Chicken Wings
Main Ingredients
- Chicken wings (mid-joint & drumette work best)
- Red fermented beancurd (南乳)
- White fermented beancurd (腐乳)
- Ginger
- Spring onions
Seasonings
- Light soy sauce
- Chinese cooking wine
- Sugar
- Salt
- Ground white pepper
- Chicken stock granules
- Cornstarch or potato starch (for coating)
Overview: How to Make Fermented Beancurd Fried Chicken Wings
Part 1: Prepare & Marinate
- Wash and drain the chicken wings well. Pat dry and prick small holes on the surface.
- Crush and coarsely chop the ginger. Cut spring onions into sections.
- Place red and white fermented beancurd with a little of the beancurd liquid into a bowl and mash into a smooth paste.
- Add the fermented beancurd paste, seasonings, ginger and spring onions to the chicken wings. Mix well and marinate for at least 4 hours, preferably overnight.
Part 2: Fry the Chicken Wings
- Remove all the ginger and spring onions from the marinated chicken wings.
- Lightly coat the wings with cornstarch, ensuring an even layer.
- Heat a generous amount of oil in a wok. When the oil is ready, add the chicken wings one at a time without overcrowding.
- Place the wings top side down first. Fry over medium-low heat for about 1 minute without moving, then gently stir to prevent sticking.
- Flip halfway through and continue frying for another 7–8 minutes until bubbling reduces and the wings turn crispy with a bright reddish-golden colour.
- Without turning off the heat, remove immediately and drain well. Best served hot for maximum crispiness and flavour.
🥢 How to Serve Fermented Beancurd Fried Chicken Wings
These Nam Yee fried wings are best enjoyed hot and freshly fried when the skin is crisp and the Nam Yee aroma is at its peak. Serve within 5–10 minutes after frying for the best texture.
For a Classic Chinese Meal
Serve with:
- Steamed white rice
- Stir-fried greens or blanched vegetables with oyster sauce
- A light soup like ABC Soup, Chinese White Radish Soup or Old Cucumber Soup
The lighter sides balance the rich savoury flavour beautifully.
For Gatherings or Festive Occasions
Serve as finger food on a platter, garnished with fried curry leaves or thinly sliced red chillies. They also pair well with seafood dishes like Butter Prawns for a celebratory spread.
✅ Practical Tips for Perfect Results
- Use fresh chicken wings (mid-joint and drumette work best) for better texture and juiciness.
- Pat the wings completely dry before marinating to ensure crispier skin.
- Lightly prick small holes to help the fermented beancurd flavour penetrate deeper.
- Do not overuse fermented beancurd, as excess can cause bitterness and overly salty wings.
- Marinate for at least 2 hours, preferably overnight in the refrigerator for deeper flavour.
- Add cornstarch just before frying. Coat lightly and shake off excess for a thin, crisp crust.
- For extra crispiness, use a mix of 70% cornstarch + 30% rice flour.
- Maintain oil temperature at 170–175°C. If small steady bubbles form around a chopstick inserted into the oil, it is ready.
- Fry in small batches to prevent oil temperature from dropping.
- Use neutral oil such as peanut, canola or palm oil. Avoid olive oil due to its low smoke point.
Make Ahead & Reheating Tips
- Marinade the chicken wings overnight.
- Fry just before serving for best texture and aroma.
- Reheat in oven or air fryer at 180°C for 5–7 minutes.
- Do not reheat in the microwave oven as it will turn soggy.
⚠️ Common Mistakes to Avoid
- Too much fermented beancurd (can cause bitterness and darkening).
- Frying straight from fridge (let sit briefly at room temperature).
- Frying at low oil temperature (greasy wings).
- Frying over high heat (burns exterior before inside is cooked thoroughly).
- Covering after frying (traps steam and causes soggy skin).
❓ Frequently Asked Questions (FAQ)
Yes, but combining red and white gives better balance and colour.
Yes, but the texture will be different. Air fry at 180°C for about 15–18 minutes, flipping halfway. Lightly spray with oil for better crispiness.
The oil temperature was likely too low. Maintain 170–175°C and avoid overcrowding.
You can bake at 200°C for 25–30 minutes, flipping halfway, though texture will be slightly less crispy than deep frying.
🥢 You May Also Enjoy These Traditional Chinese Dishes
Looking to build a complete Chinese home-style meal? Try pairing these wings with:
- Yam Abacus Seeds (Suan Pan Zi) – a classic Hakka festive favourite
- Braised Shiitake Mushrooms with Broccoli – simple and elegant vegetable dish
- Lotus Root Soup with Peanuts – light and comforting soup
- Stir Fry Teochew Noodles (Fried Mee Tiao) – satisfying noodle dish for gatherings
Together, they create a well-balanced savoury spread perfect for family dinners or festive celebrations.
Fermented Beancurd Fried Chicken Wings 南乳炸鸡翅
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Ingredients
Ingredients:
- 6 chicken wings, wash and rinse well
- 30 grams ginger, a small piece
- 1 spring onion, cut into strips
- 1 red fermented beancurd, nam yue
- 1 fermented beancurd , fu yue
Seasonings:
- ½ tsp salt
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tsp chinese cooking wine
- ¼ tsp ground white pepper
- 1 tsp chicken stock granules
Have ready all ingredients needed for this dish.
First wash and drain well the chicken wings. Using a fork, prick small holes on the chicken wings. Then set aside in a big bowl.
Remove skin from ginger, crush to flatten and then chop coarsely. Then cut spring onion into strips. Set aside for later use.
Prepare a small bowl and add together the red fermented beancurd and beancurd tofu. Flatten with the back of a spoon and mix till a smooth paste is formed.
Next, marinate the chicken wings. First pour in the fermented beancurd paste. Then add in a little salt, chicken stock granules and sugar to enhance the flavour. Next add in light soy sauce, ground white pepper and a splash of cooking wine to remove any fishy smell and to enhance the aroma. Lastly add in the cut spring onion and ginger. Thoroughly mix the seasonings and chicken wings by hand. This will make the chicken wings taste even better. Cover with cling wrap and set aside in the refrigerator to marinade preferably overnight.
First remove all spring onions and chopped ginger from the marinated chicken wings.
Then add an appropriate amount of cornstarch or potato starch. Using your hand, combine to evenly mixed the cornstarch into the chicken wings. And we are ready to fry the chicken wings.
Heat a generous amount of oil in a wok. Insert a chopstick in the hot oil and if small dense bubbles appear, the oil is ready.
Next, put the marinated chicken wings one at a time into the hot oil. Do not overcrowd the wok or pile them together. This will prevent the chicken wings from sticking together. Place all the chicken wings with the top side down so they cook evenly.
Once the chicken wings are in the hot oil, do not rush to move them. Turn the heat to medium low, and fry them slowly for about a minute. Then use chopsticks to stir the chicken wings to prevent them from sticking together. Keep the heat on medium low throughout the whole frying process.
About halfway through frying, flip the chicken wings over. Continue frying the chicken wings over medium-low heat for another 7-8 minutes. Fry till there are almost no more bubbles on the surface and the chicken wings have a crispy skin and a bright red colour. At this point, the chicken wings are cooked.
After frying the chicken wings till they are crispy on the outside and tender on the inside, do not turn off the heat yet. Immediately drain the excess oil from the chicken wings and remove them from the wok. Do not turn off the heat while removing the cooked chicken wings from the wok. Otherwise the oil temperature will drop and the chicken wings will absorb more oil, making them very greasy.
And we're done! Serve the fried chicken wings immediately and enjoy!
Instructions
Prepare Ingredients:
Marinate Chicken Wings:
To Cook Fermented Beancurd Fried Chicken Wings:
Enjoy!
Recipe Video
Notes
- Use fresh chicken wings (mid-joint + drumette work best)
- Pat chicken wings very dry before marinating as this helps crispiness.
- Prick holes on chicken wings so flavour penetrates.
- Do not overuse fermented beancurd as too much makes the chicken wings bitter and overly salty.
- Marinate the chicken wings for at least 2 hours, best overnight in the refrigerator.
- Avoid adding cornstarch too early. add just before frying for better crust. When coating for crispiness, coat lightly with cornstarch or potato starch. Do not overdo and shake off excess starch.
- For extra crisp, mix 70% cornstarch + 30% rice flour.
- To fry, heat oil till 170-175 degree C. Insert a chopstick into the hot oil and if small dense bubbles appear, the oil is ready.
- Fry in small batches as overcrowding lowers the oil temperature.
- Best oil to use for deep frying is neutral oil: peanut oil, canola oil, palm oil. Avoid using olive oil as the smoke point is too low)
- As the chicken wings are relatively thick, if you fry them over high heat, the outside of the chicken wings will easily burn before the inside is cooked through, so use medium-low heat throughout the frying process.
- You can check the doneness of the chicken wings with a bamboo skewer. If it goes through easily, that means the chicken wings are cooked. These fried chicken wings have a crispy skin and a bright red colour, making them very appetizing.
