About 12 pcs of chicken wings - cut up
Marinate sauce
1 heapful Tablespoon of prawn paste (har-jiong)
1/4 teaspoon of honey
1 Tablespoon of Chinese cooking wine
1/2 Tablespoon of ginger juice ( use about a thumbsize ginger, grate it & squeeze out the juices)
1 Tablespoon of sesame oil
1) Season the chicken wings with the marinate sauce above. Marinate for at least 2 hours, better still if overnite.
2) Put chicken wings in a strainer-basket & drain/shake off the excess marinate.
3) Heat up a pot or wok of oil for deep-frying.
4) Before deep-frying, coat the chicken wings with Tempura flour or rice flour. When oil is hot, slide in the coated chicken wings into the oil for deep frying.
Marinate sauce
1 heapful Tablespoon of prawn paste (har-jiong)
1/4 teaspoon of honey
1 Tablespoon of Chinese cooking wine
1/2 Tablespoon of ginger juice ( use about a thumbsize ginger, grate it & squeeze out the juices)
1 Tablespoon of sesame oil
1) Season the chicken wings with the marinate sauce above. Marinate for at least 2 hours, better still if overnite.
2) Put chicken wings in a strainer-basket & drain/shake off the excess marinate.
3) Heat up a pot or wok of oil for deep-frying.
4) Before deep-frying, coat the chicken wings with Tempura flour or rice flour. When oil is hot, slide in the coated chicken wings into the oil for deep frying.
By Ma-Li
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