Fermented Bean Curd Chicken Wings
Tangy, savory fermented bean curd coats these wings in a rich, glossy glaze. An easy, one-pan dish that's packed with umami and perfect over rice.
Ingredients
9 items- Chicken wings (drumettes and flats) 10 pieces (about 500g)
- Fermented bean curd (red or white) 3 pieces
- Light soy sauce 1 tablespoon
- Shaoxing wine (or dry sherry) 1 tablespoon
- Sugar 1 teaspoon
- Ginger 3 slices
- Garlic 2 cloves
- Vegetable oil 2 tablespoons
- Scallions 2 stalks
Nutrition
Steps （5 steps）
Rinse chicken wings and pat dry. Score the back of each wing. In a bowl, mash 3 pieces of fermented bean curd with 1 tablespoon brine. Add soy sauce, wine, sugar, minced ginger and garlic; stir into a paste. Toss in the wings, coat well, cover and refrigerate for at least 30 minutes.
Heat a skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat. Place wings skin-side down, reduce heat to medium, and fry 3-4 minutes until golden and crispy. Flip and fry another 2-3 minutes until both sides are golden brown.
Pour the remaining marinade into the skillet, add about 150ml warm water, cover, bring to a boil, then reduce heat to low and braise for 10 minutes, turning once halfway.
Uncover and increase heat to high. Stir frequently to prevent sticking, about 2-3 minutes, until the sauce thickens and coats the wings with a shiny, rich red-brown glaze.
Turn off heat, sprinkle with chopped scallions, and serve immediately. Best enjoyed hot with steamed rice.
Tips
Scoring the wings and marinating them in the fridge enhances flavor. Frying skin-side first renders fat and makes the skin extra crispy. Watch the sauce closely when reducing to avoid burning.
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