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Fermented Bean Curd Chicken Wings

Fermented Bean Curd (Nam Yee) Chicken Wings Recipe

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Fermented bean curd cubes (腐乳) are staples in my kitchen and I love them with plain porridge. Have you used them for cooking before? As a marinade for chicken wings they are pure genius! My mum gave these deep-fried fermented bean curd chicken wings (腐乳炸鸡翅) her thumbs up and wiped them out in record time.

See Also: Prawn Paste Chicken Recipe

Since the fermented bean curd cubes are deliciously savoury on their own, I did not even use salt or soy sauce. Seasonings are minimal. This recipe is also a great use of leftover sauce in the bottle.

Fermented Bean Curd (Nam Yee)

The above bottle was what I used for this recipe. The fermented bean curd cubes are orange in hue. You may also use the other variant, the red fermented bean curd or nam yee (紅腐乳/南乳) for this recipe.

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14 Responses to “Fermented Bean Curd Chicken Wings”

  1. Bren — July 24, 2014 @ 7:33 pm

    Can this be fried using airfryer?


    • wiffy replied: — July 25th, 2014 @ 1:21 pm

      You can use the air-fried har cheong gai recipe as a reference:

      follow air-fried instructions at step 3 & 4: you may also replace vegetable oil with sesame oil, if desired. Let me know your feedback if you do try it out.


  2. tigerfish — July 25, 2014 @ 12:12 am

    The smell and taste of fermented bean curd seems too strong for me. Maybe when I think of fermented bean curd I think of stinky tofu that I dislike :O

    But I am sure when used to marinate, its smell and taste has mellowed and make the chicken wings, for example, very tasty.


    • wiffy replied: — July 25th, 2014 @ 1:11 pm

      Oh my theory is: smelly before cooking (fermented bean curd, belacan shrimp paste) = tasty after cooked :D


  3. Cheryl@bakingtaitai — July 25, 2014 @ 12:20 am

    I haven’t tried using fermented bean curd in my cooking, am more familiar with prawn paste chicken wings. I am sure it tastes really good since your mum wiped it out in record time and gave her thumbs up too.


  4. yng — July 25, 2014 @ 6:43 am

    This is so good!!! My mom make this sometimes, and it’s comparable to KFC!


  5. Veronica — July 25, 2014 @ 7:28 am

    Oh I never thought of using this fermented bean curd, usually used the red one. Must be aromatic! Thanks for sharing.


  6. Angie@Angie's Recipes — July 27, 2014 @ 6:50 pm

    I still have a small bottle of fermented bean curd in the pantry….this recipe comes just in time. These wings look mouthwatering.


  7. B — July 27, 2014 @ 9:30 pm

    I enjoy the bean curd in porridge and am surprised it works really well as a marinate for chicken wings.


  8. Victor — October 20, 2014 @ 2:06 am

    What flour did you used?


    • wiffy replied: — October 21st, 2014 @ 4:56 pm

      Please click on page two of the recipe, which mentioned the type of flour and the measurements :)


  9. Beans — November 3, 2014 @ 7:26 pm

    Is it possible to oven baked it instead of frying? Not a fan of frying stuffs


  10. Lynn — September 19, 2015 @ 1:46 am

    I used one kg of mid-joints (recipe was for 400g) with double portions of all the other ingredients. Chicken was left to marinate overnight in the fridge. Outcome was a bit plain, could have been more salty for it to be tasty. Will try this recipe again with perhaps an additional cube.