Chicken wing with har jeong gai

Chicken Wing with Har Jeong Gai( Fine Shrimp Paste)
Adapted from The Domestic Wannabe with some adjustment

INGREDIENTS
15 pcs chicken wings cut at the joint (or use drumlettes/mid-joints)
2 tbsp Lee Kum Kee Shrimp Paste
3 tsp ShaoXing Wine
1 tbsp oyster sauce
1 tbsp sugar
1 tsp white pepper

Coating
1/2 cup plain flour
1/2 tsp baking powder
1/2 tsp baking soda

Method
Marinade the chicken wings with the above and put in air tight container for 3 hours in the fridge.
Just before deep-frying, mix flour, baking powder and baking soda and coat the chicken wing. Then arrange on a rack with a tray at the bottom and put back into the fridge to air dry the coated wings.
Remove from the fridge and let it cool to room temperature and then deep fry until brown on both sides.
Drain excess oil on paper towels before serving.

Wow... the aromatic chicken wing will make you eat plenty of rice.

Happy Cooking !!
Kelly's Kitchen