Shrimp Paste Chicken

A must-order dish at a Zi Char stall and popular among Singaporean Chinese, the Shrimp Paste Chicken is full of flavour, 

has a crispy golden-brown outside and is tender on the inside. Just speaking of it is making my mouth water!

To think about it there are 2 general steps to making these - marinate and fry. Easy!

The ingredients you'll need are:

1 tablespoon Lee Kum Lee Fine Shrimp Sauce (NTUC)

2 tablespoons sugar

1 tablespoon Sesame Oil

1 tablespoon finely chopped ginger 

2 tablespoons water

Depending on the amount of chicken wings used, you can adjust the recipe for marinating accordingly to taste.

Directions:

Defrost the chicken wings. Mix the ingredients all together in a bowl. Test taste it. The marinate should be slightly stronger than you'd 

like your chicken wings to taste. Adjust the marinate accordingly. Pour the marinate over the chicken wings, thoroughly mix, ensuring

each piece is coated evenly. Place the chicken wings in a bag and into the fridge overnight. If you're not planning to fry 

them the next day,  leave them in the freezer. Marinating the chicken for too long can result in them tasting too salty.

Defrost the chicken, coat it with flour (optional) and fry.

For me, I did not flour the chicken before frying. They turned out great still. My uncle however said it would better as

the flour "locks and protects" the flavour of the chicken. If you'd like to do so, the ratio of rice flour to corn flour should be 2:1. 

You can also add some pepper to lightly flavour the flour.  My uncle likes adding lemon pepper to the top of the wings after frying them.

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