Recipe Ingredient
- 6-7 chicken wings
- 1 egg, lightly beaten
- 1 cup cornflour
- Marinade:
- 1 tbsp oyster sauce
- 1 cube preserved beancurd (lam yee)
- 1 tsp belacan stock granules
- 1 tsp pepper
- 1 tbsp grated ginger
- 1 tbsp sugar
- 1 tsp Shao Hsing wine
Instructions
- Marinate chicken wings in marinade and leave aside for at least 2 hours or preferably overnight in the refrigerator.
- Just before deep-frying add the beaten egg then toss marinated chicken wings in cornflour.
- Deep-fry in hot oil until golden brown and crispy. Dish out and drain from oil.
