Fermented Bean Curd Chicken Wings
Fermented bean curd cubes (腐乳) are staples in my kitchen and I love them with plain porridge. Have you used them for cooking before? As a marinade for chicken wings they are pure genius! My mum gave these deep-fried fermented bean curd chicken wings aka nam yee chicken wings (腐乳炸鸡翅) her thumbs up and wiped them out in record time.
See Also:
- Prawn Paste Chicken Recipe (above)
- Baked Marmite Chicken Wings Recipe
- Roasted Chicken Thighs & Vegetables Recipe
Since the fermented bean curd cubes are deliciously savoury on their own, I did not even use salt or soy sauce. Seasonings are minimal. This recipe is also a great use of leftover sauce in the bottle.
The above bottle was what I used for this recipe. The fermented bean curd cubes are orange in hue. You may also use the other variant, the red fermented bean curd or nam yee (紅腐乳/南乳) for this recipe.
Marinated chicken: Notice that the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.
Fermented Bean Curd Chicken Wings Recipe
For best results, marinade the chicken wings over night in the fridge (either in a zealed ziplock bag or covered bowl) for the chicken to fully absorb the marinade.
Ingredients:
- 400 grams drumettes and/or mid-joint chicken
- 2 tbsp corn flour (corn starch)
- vegetable oil (for deep frying; enough to submerge the chicken
(A) Marinade
- 15 grams fermented bean curd (nam yee) cubes mashed with a fork
- 1/2 tbsp fermented bean curd sauce (from the bottle)
- 1 tsp ginger juice
- 1/2 tsp minced garlic or garlic powder
Directions:
- In a bowl, combine the marinade ingredients (A) until a paste is formed. Marinade the chicken with the sauce for at least an hour or overnight in the fridge.
- Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, until the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.
- Heat oil in a wok or pot to about 180°C (356°F). Deep fry in batches for about 5 minutes, or until the chicken is golden brown, turning once half way. During the last minute of deep-frying, turn the heat up slightly to allow the chicken to crisp well. Drain excess oil on paper towels before serving.