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Fermented Bean Curd Chicken Wings
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 aka nam yee chicken wings (腐乳炸鸡翅) her thumbs up and wiped them out in record time.
See Also:
- Prawn Paste Chicken Recipe (above)
- Baked Marmite Chicken Wings Recipe
- Roasted Chicken Thighs & Vegetables 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.
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.
Marinated chicken: Notice that the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.
Can this be fried using airfryer?
You can use the air-fried har cheong gai recipe as a reference: https://noobcook.com/air-fried-prawn-paste-chicken/2/
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.
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.
Oh my theory is: smelly before cooking (fermented bean curd, belacan shrimp paste) = tasty after cooked :D
Their are many styles and types of fermented bean curd I’m sure their is one out there for you that is milder.
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.
This is so good!!! My mom make this sometimes, and it’s comparable to KFC!
Oh I never thought of using this fermented bean curd, usually used the red one. Must be aromatic! Thanks for sharing.
I still have a small bottle of fermented bean curd in the pantry….this recipe comes just in time. These wings look mouthwatering.
I enjoy the bean curd in porridge and am surprised it works really well as a marinate for chicken wings.
What flour did you used?
Please click on page two of the recipe, which mentioned the type of flour and the measurements :)
Is it possible to oven baked it instead of frying? Not a fan of frying stuffs
I believe so. You can reference this recipe https://noobcook.com/air-fried-prawn-paste-chicken/ for the idea.
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.