Wok-fried Chicken Wings with Shrimp Paste蝦醬炒雞翼
Crispy chicken wings stir-fried with pungent and savory shrimp paste, a classic Cantonese flavor combination that's incredibly addictive.
01Ingredients
- 500g chicken mid-joint wings
- 2 tbsp shrimp paste
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 slices ginger, julienned
- 3 cloves garlic, minced
- 1 red chili, sliced (optional)
- 2 stalks spring onion, cut into 2-inch lengths
- 2 tbsp cooking oil
Nutrition (per serving)326kcal
- Protein28.5g
- Carbs5.2g
- Fat21.8g
Fiber 0.3 gSodium 587 mg
02Steps
- Marinate chicken wings with shrimp paste, Shaoxing wine, light soy sauce, sugar, white pepper, sesame oil, and cornstarch for at least 15 minutes.
- Heat cooking oil in a wok over medium-high heat. Add marinated chicken wings and pan-fry until golden brown on all sides.
- Push chicken wings to one side of the wok. Add julienned ginger, minced garlic, and sliced red chili (if using) to the other side. Sauté until fragrant.
- Toss everything together and stir-fry for another 2-3 minutes, ensuring chicken wings are evenly coated with the aromatic mixture.
- Add spring onion segments and stir-fry for a final minute.
- Serve hot with steamed rice.
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