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

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.

Fermented Bean Curd (Nam Yee)

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.

Fermented Bean Curd (Nam Yee) Chicken Wings Recipe (Marinade)
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

Directions:

  1. 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.
  2. 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.
  3. 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.