Crispy Prawn Paste Chicken

Ingredients

• 500g (1.1 lb) chicken wings 500g (1.1 lb) chicken wings
• 3 tablespoons prawn paste 3 tablespoons prawn paste
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1/4 teaspoon chili powder (optional) 1/4 teaspoon chili powder (optional)
• 1/2 cup all-purpose flour 1/2 cup all-purpose flour
• Vegetable oil, for deep-frying Vegetable oil, for deep-frying

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 20g (Sugar: 1g)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the prawn paste, minced garlic, grated ginger, oyster sauce, soy sauce, Shaoxing wine, sugar, five-spice powder, white pepper, and chili powder (if using).
2. 2.
   Add the chicken wings to the marinade and mix well, ensuring each piece is coated. Let it marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.
3. 3.
   In a separate bowl, place the all-purpose flour.
4. 4.
   Heat vegetable oil in a deep pan or wok to 180°C (350°F).
5. 5.
   Take each marinated chicken wing and coat it evenly with the flour, shaking off any excess.
6. 6.
   Carefully place the coated chicken wings into the hot oil and fry in batches for about 8-10 minutes, or until they turn golden brown and crispy.
7. 7.
   Remove the chicken wings from the oil and drain on a paper towel-lined plate to remove excess oil.
8. 8.
   Serve the Crispy Prawn Paste Chicken hot and enjoy!

Treat your ingredients with care...

• Prawn Paste — Ensure you use a good quality prawn paste for the best flavor. Look for one that is rich in umami and has a balanced saltiness.
• Chicken Wings — For extra crispy results, pat the chicken wings dry before marinating them. This helps the marinade adhere better to the chicken and creates a better crust when frying.

Tips & Tricks

• For a spicier kick, add more chili powder to the marinade.
• If you prefer boneless chicken, you can use chicken breast or thigh meat instead of wings.
• Serve the Crispy Prawn Paste Chicken with a side of chili sauce or mayonnaise for dipping.
• To make the dish healthier, you can bake the marinated chicken wings in the oven instead of deep-frying them. Preheat the oven to 200°C (400°F) and bake for 25-30 minutes, flipping halfway through.

Serving advice

Serve the Crispy Prawn Paste Chicken as a main course alongside steamed rice or as part of a larger spread of Singaporean dishes. Garnish with chopped spring onions or cilantro for added freshness.

Presentation advice

Arrange the Crispy Prawn Paste Chicken on a platter, ensuring the golden brown color of the chicken is visible. Add a sprinkle of sesame seeds for an extra touch of elegance. Serve with a side of chili sauce or mayonnaise in a small dipping bowl.