Since I bought a bottle of Nam Yee (fermented red bean cubes) to make Chicken Biscuit (Kai Chai Peng), it had been left unattended. I was not familiar with Nam Yee and that was my first bottle. I searched the web for recipes that I could possibly use with Nam Yee and collected a few that I could try out. One of it was fried chicken wings with nam yee. Click read more for my version of the recipe. I hardly buy chicken wings anymore because I don't want to encourage my girls to eat chicken wings. And the best alternative I found was chicken thigh which I would cut away the skin and fat before chopping into pieces.
We gave it a thumb up! The cornstarch gave it a nice crunch and the nam yee gave it a unique taste. You do get the crunch without the skin! Next time I would try a bake version, as this will be healthier than deep-frying.
6 pieces of skinless chicken thighs, cut off half of the meat and chop off the bone part into half
Marinade overnight with:
- 2 pieces of nam yee, smashed
- 1 tsp. sesame oil
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1 tsp. sugar
- Dashes of garlic powder
- 1 Tbsp. ShaoXing wine
- 1 Tbsp. cornstarch
1. Mix chicken pieces with marinade and marinate overnight.
2. Heat your wok with enough oil for deep-frying. In a plate, add in some cornstarch for coating. Take one of the chicken piece and coat with cornstarch, shake off excess flour and slowly drop into hot oil.
3. Deep-fry on both side until golden brown and cooked through. Drain on paper towel and serve warm.