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Hong Kong-style Shrimp Paste Chicken

groups4 servingsspeedMediumcountertopsPrep: 240 minsskilletCook: 12 minsscheduleTotal: 252 minsoutdoor_grillDeep-fried
Allergens:warningGlutenwarningEggswarningShellfishwarningSoywarningSesamewarningSulphites

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

schedulePrepare in advance

  • circleChicken wings need to be marinated in the fridge for at least 4 hours or overnight in advance4h
01
Preparation
00:00:11
  • Prepare 4 washed chicken wings
  • Poke several holes evenly on the surface of the chicken wings with a toothpick so that they absorb marinade better
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Watch out

Be careful not to poke the fingers when using toothpicks.

Ingredients:Frozen Chicken Wings (mid-joints) (4 piece)
Tools:toothpick
02
Waiting Time
00:00:33
warningStay safe

Wash hands thoroughly after handling raw chicken to avoid cross-contamination from raw meat bacteria.

  • Place processed chicken wings in a bowl
  • Add 2 tsp shrimp paste, 2 tsp sugar, 1 tsp oyster sauce, some pepper, 1 tsp sesame oil, and 1 tbsp Shaoxing wine
  • Mix thoroughly by hand
  • Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight until fully marinated
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Watch out

The marinade must be mixed well and marinated long enough, otherwise the inside of the chicken will be bland.

Ingredients:Frozen Chicken Wings (mid-joints)shrimp paste (2 tsp)sugar (2 tsp)oyster sauce (1 tsp)Pepper (1 tsp)sesame oil (1 tsp)Shaoxing wine (1 tbsp)
Tools:mixing bowl
03
Active Cooking
00:01:28
warningStay safe

Wash hands after cracking eggs to prevent eggshell bacteria transmission.

  • Crack 1 egg into the marinated chicken wings and mix well
  • Add 3 tbsp wheat flour and 3 tbsp tapioca starch
  • Mix thoroughly by hand until an even, sticky batter coats the chicken wings
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Watch out

The flour and starch must be mixed evenly, otherwise clumps will form and fry unevenly.

Ingredients:Frozen Chicken Wings (mid-joints)Egg (1 piece)wheat flour (3 tbsp)tapioca starch (3 tbsp)
Tools:wooden spoon
04
Active Cooking
00:02:10
warningStay safe

Hot oil splatters easily and causes burns, handle with care when putting food in, and be extremely careful moving hot oil pans.

  • Pour cooking oil into the wok and heat to 60% hot
  • Place the battered chicken pieces into the hot oil one by one
  • After adding all, switch to medium-low heat and fry for 10 to 12 minutes until golden brown
  • Turn to high heat to raise oil temperature, fry for 15 seconds, then remove chicken
local_fire_departmentMedium-low to high heat, approx 10 mins 15 secs
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Watch out

Lower chicken pieces gently into the oil to prevent splashing, and do not add too many at once otherwise the oil temperature will drop sharply.

Ingredients:Frozen Chicken Wings (mid-joints)Cooking oil (500 ml)
Tools:wokslotted spoontongs
05
Active Cooking
00:03:24
  • Remove the fried shrimp paste chicken and drain excess oil
  • Plate and serve with sliced cucumber strips on the side
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Watch out

The fried chicken is extremely hot right out of the wok, so be careful not to burn the hands when plating.

Ingredients:Frozen Chicken Wings (mid-joints)Cucumber (1 piece)
Tools:serving plate

groceryAll Ingredients

Frozen Chicken Wings (mid-joints)4 piece
shrimp paste2 tsp
sugar2 tsp
oyster sauce1 tsp
Pepper1 tsp
sesame oil1 tsp
Shaoxing wine1 tbsp
Egg1 piece
wheat flour3 tbsp
tapioca starch3 tbsp
Cooking oil500 ml
Cucumber1 piece

blenderAll Tools Needed

toothpickmixing bowlwooden spoonwokslotted spoontongsserving plate