Fermented Beancurd Fried Chicken Wings 南乳炸鸡翅

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Instructions

 

Prepare Ingredients:

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  Have ready all ingredients needed for this dish.
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  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.
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  Remove skin from ginger, crush to flatten and then chop coarsely. Then cut spring onion into strips. Set aside for later use.
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  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.

Marinate Chicken Wings:

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  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.

To Cook Fermented Beancurd Fried Chicken Wings:

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  First remove all spring onions and chopped ginger from the marinated chicken wings.
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  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.
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  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.
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  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.
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  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.
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  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.
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  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.
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  And we're done! Serve the fried chicken wings immediately and enjoy!