← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 1 kg Chicken wings, mid-joints and drumettes, patted dry
• 3 cubes red fermented beancurd (nam yu), plus 1 tbsp of its liquid, mashed
• 3 cloves Garlic, grated
• 1 tbsp Shaoxing wine
• 1 tbsp Sugar
• 1 tsp Soy sauce
• 1 tsp Toasted sesame oil
• ¼ tsp Chinese five-spice
• ¼ tsp White pepper
• 1 Eggs
• 3 tbsp Cornflour (cornstarch)
• 3 tbsp rice flour (or potato starch)
• 1 l oil, for deep-frying

Method

1. Mix the beancurd and its liquid, garlic, wine, sugar, soy, sesame oil, five-spice and pepper. Rub into the wings and marinate in the fridge for at least 2 hours, or overnight.
2. Stir the egg into the wings, then add the cornflour and rice flour and mix until each wing has a thin, sticky coating.
3. Heat the oil in a wok or deep pan to 160°C (320°F). Fry the wings in batches for 8–10 min, turning, until cooked through (75°C/165°F). Drain on a rack.
4. Raise the heat to 180°C (350°F) and fry the wings again for 1–2 min until deep red-gold and very crisp. Drain and serve hot.

Tips

• The sugar and beancurd brown quickly, so keep the first fry moderate and let the second fry do the colouring.
• Air fryer: 200°C (400°F) for 18–22 min, turning halfway. Contains soy, wheat, egg and Shaoxing wine.

Sources

Written in our own words after cross-checking these recipes:

Huang Kitchen MyKitchen101en What To Cook Today