Tuesday, February 07, 2006

Chicken Wings with Spicy Bean Sauce

This recipe is from Fabulous Fried Chicken. I have omitted the 1/4 teaspoon chicken seasoning powder in the marinade, and made minor adjustment to the ingredients to suit my taste.

Chicken Wings with Spicy Bean Sauce

6 chicken wings (abt 500g)
some corn flour
some chopped spring onion (for garnishing)

5 shallots, sliced thinly
5 slices ginger
1 tsp cooking wine
1/4 tsp pepper
1-1/2 tbsp light soy sauce (I used 1 tbsp only)

1 tsp minced garlic
1 red chilli, chopped
2 tbsp spicy bean paste
some water and sugar


Rub the chicken wings with some salt then rinse and pat dry. Add in marinade, mix well and set in the fridge for about an hour.

Dredge marinated wings with some corn flour.

Heat up half a pot of oil and deep-fry chicken wings over low heat for 3 minutes before switching to medium heat. Continue to fry and when they turn golden brown, remove and drain.

To make sauce: Fry chopped chillies and minced garlic with a tablespoon of oil till fragrant, add spicy bean paste and water then switch to low heat to cook briefly. Add sugar and bring to a boil. Put the chicken wings into the pan and coat well with the sauce. Garnish with chopped spring onion.

Note: Different brands of spicy bean paste vary in saltiness, so have to taste and adjust the amount used accordingly.


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