Deep Fried Fermented Bean Curd Chicken Wings (腐乳炸鸡翅)

My family loves Prawn paste Chicken Wings (虾酱鸡) alot.  It is always a dish we must have when we eat in zi char stall.  To a point that these days, I had to stop them and offer alternative choices.

Decided to introduce them to Deep fried fermented bean curd chicken wings (腐乳炸鸡翅) as this has been bookmarked for ages and never gotten to doing it.

What you need:
1 kg chicken wings5 tbsp plain flour 
2 tbsp corn flourvegetable oil (for deep frying; enough to submerge the chicken
(A) Marinade
4 pcs fermented bean curd cubes mashed with a fork1¼ tbsp fermented bean curd sauce (from the bottle)2½ tsp ginger juice
2 tbsp finely minced garlic
1 tsp salt
Method:
Combine (A) together to form a paste.
Add into chicken, mix well and chill.  The marinating is best overnight.
Dredge chicken with corn flour just before deep frying.  Stir to coat evenly and until the flour is completely merged with chicken and forms a sticky coat on the chicken.
Heat oil in a wok or pot to about 180°C.
Deep fry in batches for about 5 minutes, or until the chicken is golden brown, turning once half way.
During the last minute of deep-frying, turn the heat up slightly to allow the chicken to crisp well.
Drain excess oil on paper towels before serving.

For airfried, set at 180°C.  Fried each side for 8 mins or until golden brown.