16 chicken joint wings and 2 chicken legs – cut into bite size
Crispy tempura flour
Seasoning Ingredients (combined together)
2 cubes Nam Yee (red bean paste)
1 tbsp Nam Yee sauce
1 /2 tbsp sugar
1 tbsp corn flour
1 egg white
1 tbsp light siy sauce
1 tsp oyster sauce
1 tsp belacan powder
1) Marinade chicken parts with seasoning ingredients and leave in the fridge for at 4-6 hourr or overnight.
2) Coat with crispy tempura flour and set aside for 10 minutes. Heat enough oil for deep frying till hot. Put in marinated chicken parts and deep fry till crispy and golden brown.
Drain on kitchen paper and serve hot with Sambal Belacan.