Deep-fried Prawn Paste Chicken Wings蝦醬雞翼
Crispy and fragrant chicken wings marinated in a unique blend of pungent prawn paste and spices, then deep-fried to a golden perfection. A truly addictive Cantonese delicacy!
01Ingredients
- 500g chicken mid-joint wings
- 2 tbsp prawn paste (蝦醬)
- 1 tbsp Shaoxing wine
- 1 tsp ginger juice
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 200g all-purpose flour (for coating)
- 700ml cooking oil, for deep-frying
- 2 sprigs cilantro, for garnish (optional)
Nutrition (per serving)612kcal
- Protein28.5g
- Carbs32.8g
- Fat41.2g
Fiber 0.9 gSodium 542 mg
02Steps
- Rinse chicken wings and pat dry. Make a few slits on each wing for better marination.
- In a large bowl, combine chicken wings with prawn paste, Shaoxing wine, ginger juice, sugar, white pepper, and soy sauce. Mix well and massage the marinade into the chicken. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Just before frying, add cornstarch to the marinated chicken wings and mix thoroughly. Then, dredge each wing in all-purpose flour, ensuring it's fully coated.
- Heat cooking oil in a deep pot or wok to 170-175°C (340-345°F).
- Carefully deep-fry the chicken wings in batches to avoid overcrowding, for about 6-8 minutes per batch, until golden brown and cooked through. Ensure internal temperature reaches 74°C (165°F).
- Remove fried chicken wings and drain excess oil on a wire rack or paper towels. Serve hot, garnished with cilantro if desired.
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