18 pcs mid joint chicken wings
1 packet Shrimp Paste Chicken Flour
80-100 ml water
21/2 tbsp Ang Chow (fermented red yeast)
11/2 tbsp Ang Jiu/Hua Tio Jiu
2 tbsp light soy sauce
1 egg white
1 tsp sesame oil
1 tsp chicken powder
1 tsp sugar
1 tsp salt
1 tbsp corn flour
1) Wash chicken wings and drain and season with marinade ingredients for 6-8 hours.
2) Mix water to flour and add in marinated chicken wings in batches, deep fry till golden and crispy. Fry the second time for more crispy.
3) Serve hot with Spicy Sambal Bealacan