Shrimp Paste Chicken Wings 虾酱鸡

Shrimp Paste Chicken Wings （虾酱鸡) is a kind of fried chicken with shrimp paste seasoning. Its unique fragrant and crispness make it a popular local Chinese dish in Singapore. Another name in Cantonese is Har Cheong Kai, which is being used by local people there. Instead of deep-frying, I tried baking it and it turned out perfectly! Yummy! It is healthier to use baking than deep-frying and they taste equally heavenly!

Ingredients:

• 10 to 12 chicken wings
• 1/3 cup corn starch
• 3 Tbsp cooking oil

Seasonings:

• 1 Tbsp fine shrimp paste
• 2 tsp granulated sugar
• 2 Tbsp ShaoHsing Wine
• 1 tsp oyster sauce
• 1/2 tsp sesame oil
• 1 tsp (1/2 cube) red fermented bean curd, minced
  
• 1/2 Tbsp ginger juice or 1 Tbsp finely chopped ginger
• 1/8 tsp ground white pepper

Preparation:

1. Marinate chicken wings with the seasonings for at least 1 hour.
2. Preheat oven to 350 degree F (175 degree C).
3. Heat oil in a fry pan or wok over medium heat.
4. Coat the chicken wings with a thin layer of corn starch, shake off the excess.
   
5. Pan-fry the both side of chicken wings for 5 minutes each or until turn light brown.
6. Transfer the chicken wings to oven and bake for about 30 minutes or until golden brown.
7. Drain on paper towels and ready to serve.