Crispy Har Cheong Kai (prawn paste chicken wings)

Har Cheong Kai
Har Cheong Kai

12 pieces chicken wings – washed and pat dry
Vegetable oil – for deep frying

Seasoning  ingredients (combined)
2 pieces red fermented beancurds (add more if you want more)
1 tsp sesame oil
1 tsp Hua Tiao Jiu
1 tsp white pepper
1 tsp chicken powder
1/4 tsp salt
1 tbsp belacan powder
1 tbsp cornflour
1/2 egg white

Flour coating Mixture (combined)
120 g crispy tempura flour
100 g rice flour
1/2 tsp salt

Method
1) In a deep bowl, marinade chicken wings with seasoning ingredients for 4 hours in the fridge.
2) Just before frying, coat the chicken wings with flour coating mixture and set aside for 20 minutes. Heat wok with oil till hot and fry over high heat for 1 minute, then reduce heat to moderate and fry till crisp and golden brown.
3) Drain and serve with sambal belacan, tomato ketchup or sweet & spicy sauce.

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