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Chinese Style Deep Fried Chicken Wings

by | Jun 17, 2011

Chinese Style Deep Fried Chicken Wings

These Chinese style deep fried chicken wings use a special ingredient called “fermented bean curd” to enhanced it’s flavour. Fermented bean curd is also known as “tofu cheese”. I know a lot of Western people are scared about tofu so tofu cheese probably sounds horrendous but for a lot of Eastern people it’s like a delight from heaven.

We use it in a lot of different dishes, such as stir fry vegetables. For me this is just like cheese and you will either love it or hate I. If you’re a bit more adventurous with your food I definitely recommend you give this dish a try.

Different Chinese speaking countries have their own style and flavour of tofu cheese. For example, Sichuan tofu cheese is more spicy, Beijing tofu cheese has a red colour, Shaoxing tofu cheese has a wine flavour and so forth. Different kinds of tofu cheese add different qualities to different dishes.

The dish I made for this post, Chinese Style Deep Fried Chicken Wings is a really easy to cook dish. It’s really tasty and all of the ingredients and all of the ingredients can be bought from either your local regular supermarket and virtually all Chinese supermarkets. I used 2 pieces of spicy tofu cheese to enhance the flavour of the marination. you can adjust the usage of tofu cheese to suit your taste as tofu cheese has a very strong flavour. If you use tofu cheese I suggest you use less salt than you would normally when you marinade the chicken wings.

chinese style deep fried chicken wings
fermented beancurd

 

chinese style deep fried chicken wings
Print

Chinese Style Deep Fried Chicken Wings

Course Main Dish
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

Ingredients

  • 15 chicken wings

Ingredients for Marinade

  • 1/2 cup light soy sauce
  • 2 chunks tofu cheese
  • 1/2 tsp sesame oil
  • 1 tbsp rice wine
  • 1 spring onion chop finely
  • 2 cloves garlic chop finely
  • 2 pieces ginger chop finely
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 pinch pepper powder

Instructions

  1. Mix all the marination ingredients in a big bowl evenly  and add the chicken wings. Use your hand to gently massage the chicken wings with the marination to ensure the marinade covers the chicken wings evenly. If you have any excess marination on the chicken be sure to gently brush this off with your hand.
  2. Marinade the chicken wings for 1 hour at least.
  3. Heat up the oil to around 180 degrees. Deep fry the chicken wings until they have turned a light golden brown colour.

 

Crispy Chicken with Chili Sauce

by | Oct 28, 2010

Crispy Chicken with Chili Sauce

crispy chicken with chili sauce

Crispy chicken with chili sauce, known in Chinese as 椒麻雞 is a dish that my grandpa cooked for me often when I was young. I always helped grandpa to grind the Sichuan peppers for this dish with a mortar and pestle. This dish always brings back my earliest kitchen memories. Grandpa used to pan fry the Sichuan peppers first and then give to me to grind. He always told me this method of preparing Sichuan peppers will make the flavour of the pepper stronger and taste much better.

Even now, mortars and pestles still play a very important part in my cooking. It’s a versatile tool and is much cheaper than a hand grinder. You can buy it in a lot of shop.

As you can imagine with the Sichuan peppers, this dish tastes a little bit spicy. You can adjust the percentage of Sichuan peppers and chilis if you can’t eat food that’s too spicy. Here is my little suggestion before you start grinding the Sichuan pepper. Heat up a frying pan or wok without oil and stir-fry the Sichuan pepper at the lowest heat first. Once you start to smell the fragrance then turn off the gas and start grinding it. Don’t burn the Sichuan pepper or the sauce will taste bitter and damage the whole dish.

People boil the chicken for this dish in real Sichuan cuisine but grandpa knew I loved fried chicken (You know, kids love fried chicken. I’m not exceptional lol) so he always fried the chicken for me. This dish works both ways, but I chose fried chicken today because my husband loves it too.

Credits:  Photos were taken by Chris at: http://www.chrisradleyphotography.com

 

Crispy Chicken with Chili Sauce
Print

Crispy Chicken with Chili Sauce

Course Main Dish
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 3 people

Ingredients

Ingredients

  • 2 chicken legs de-bone them
  • 2 spring onions chop finely
  • 1 fresh chili remove seeds then chop finely
  • 2 cloves garlic grate finely
  • 1-2 fresh coriander bunches including leaves and stalk. Chop finely
  • 2 tbsp sweet potato starch or potato starch and 2 tbsp flour. Your choice

Seasonings and ingredients for chicken marinade

  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 1/4 tsp pepper powder
  • 1 spring onion chop finely
  • 2 thin slices ginger chop finely
  • 1/2 tsp sugar

Seasonings for chili sauce

  • 2 tbsp soy sauce
  • 1/2 tsp Sichuan pepper powder
  • 1/2 tsp chili powder
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp rice vinegar add 1/4 tsp more sugar if you use white wine vinegar
  • 1/2 tsp salt
  • 1/2 tbsp sesame oil
  • 1 tbsp water

Instructions

  1. De-bone chicken leg and marinade with the seasonings and ingredients for 30 minutes.
  2. Mix all the seasonings for spicy sauce with spring onion, chilli, garlic, coriander. Mix them evenly and leave for at least 15 minutes.
  3. Coat the chicken with sweet potato powder. Heat up a wok with 2~3 cups of oil. The oil temperature should be around 150℃ and deep fry the chicken at a low heat for 5 minutes. Take out the chicken and heat up the oil again with full gas power. Deep fry the chicken until it’s crispy with a slightly golden colour.
  4. Place the chicken on a plate and pour the dressing on the top to serve.