Not only people can smell this fried chicken, even the flies will visit your kitchen!! Lol!
This is my first attempt of cooking Deep Fried Nam Yu Chicken Wings. After trying this nam yu chicken cooked by my brother-in-law few years ago I fall in love with this pungent yet appetizing dish. Fried chickens never taste this good!! Now I can cook them when ever I feel like eating them.
I never like red bean curd. As matter of fact, I never taste red beancurd. Every time my mum cooked white porridge and have this beancurd (white or red) I would never touch them. So I never knew such a pungent beancurd can be so tasty in fried chicken wings!! *wink*
I tried Fong's Kitchen method and like it instantly!! The only complain is that the flies come and disturb you. The smell of beancurd attract them.
My hubby likes this fried chicken too and ate a lot that day!! Very easy to prepare and cook. I will definitely cook it again. Maybe I will try on pork belly next round.
(recipe taken from Fong's Kitchen and modified to fit my taste)
6 chicken wings, cut in middle
2 cubes of red beancurd and 1 tbsp of the red sauce from the bottle, mashed
2 tsp minced garlic
2 tsp grated ginger
1 tsp sesame oil
1 tsp light soy sauce
1 tsp Shao Xing wine
A dash of white pepper
1 white egg and some cornflour
- Mix the chicken wings well with all the marinade ingredients. Chilled in fridge for at least 3 hours. (I chilled for 1.5 hours only that day. The taste of beancurd sip in the chicken wing but not enough for me. Will try to chill longer next time)
- Take out from the fridge and discard the marinade. Add the white egg and cornflour to the chicken wings. Shake off excess flour. Like Fong said, I wait for about 5 minutes before deep frying them. And true enough, no coat of flour fallen in my wok.
- Prepare the oil in the wok for deep frying in medium fire. Once it is hot, add in the chicken wings one by one.
- Turn to other side when the bottom part is golden brown. Remove and drain on kitchen towel. Serve hot with rice.