Har Cheong Kai - Shrimp Paste Fried Chicken

Ingredient:



4 chicken wings, separated at joint

Marinade 1/2 day or longer:

Light soya sauce, 1 T? (omitted, for taste test)

3/4-inch cube shrimp paste (belachan), toasted and ground

Oyster sauce, 1 T

Hua Thio Chiu - 1 T (chinese rice wine)

Sugar 1.5 T (eyeball - to balance salt)

Don't add sesame oil at marinade as oil prevents marinade from infusion into meat. Further, don't marinade too long (3-4 hrs is enough) in the fridge to avoid over-salting!

Method:

Remove excess marinade, add 1 T sesame oil, egg.

Coat each piece individually in flour on a place, and fry in medium heat. Careful not to use high heat, unless you do it fast for a moment to seal the meat, then lower the heat to medium-low (150° Celcius <200° Celsius) and fry 3-4 min until light brown and crispy - eyeball.

Har Cheong Kai - Shrimp Paste Fried Chicken
Verdict: Failure / Success?

Wow - the taste and saltiness is just right, thank goodness I left out the light soya sauce. Or it will make the chicken too salty as the pieces are in the marinade for several hours.

Note: To fry successfully - use enough oil to cover 1 piece and test for correct oil temperature with a skewer - just start to bubble means the oil temp is right!

Note: For deg symbol, enter keyboard  (alt-shift 248) !