Monday, 6 July 2015

Air fried fermented bean curd chicken wings (腐乳炸鸡翅)

My family loves Prawn paste Chicken Wings (虾酱鸡) alot.  It is always a dish we must have when we eat in zi char stall.  To a point that these days, I had to stop them and offer alternative choices.

Decided to introduce them to Air fried fermented bean curd chicken wings (腐乳炸鸡翅) as this has been bookmarked for ages and never gotten to doing it.

What you need:

1 kg chicken wings
5 tbsp plain flour 
2 tbsp corn flour
vegetable oil (for deep frying; enough to submerge the chicken

(A) Marinade

4 pcs fermented bean curd cubes mashed with a fork
1¼ tbsp fermented bean curd sauce (from the bottle)
2½ tsp ginger juice
2 tbsp finely minced garlic
1 tsp salt


Combine (A) together to form a paste.

Add into chicken, mix well and chill.  The marinating is best overnight.

Dredge chicken with flour mixture just before deep frying.  Stir to coat evenly.

Heat oil in a wok to about 180°C.

Deep fry in batches until golden brown.  Flip over midway.

Drain excess oil on paper towels before serving.

For airfried, set at 180°C.  Fried each side for 8 mins or until golden brown.