Nam Yee Chicken Wing
Infused with the bold, umami-packed essence of red fermented bean curd, Nam Yee Chicken Wings are a tantalizing twist on crispy fried chicken. Marinated in a flavorful blend of mashed Nam Yee, soy sauce, Shaoxing wine, garlic, and five-spice powder, these wings offer a perfect harmony of savory, aromatic, and slightly sweet notes. The double-coating of cornstarch and flour ensures an irresistibly crisp and golden exterior, while the marinade permeates the meat for juicy, tender bites. Whether served as a mouthwatering appetizer or the centerpiece of a meal, these deeply flavorful wings are best enjoyed piping hot. With minimal prep time and the option to marinate overnight for maximum flavor, this recipe is a must-try for lovers of Asian-inspired fried chicken delights.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 pieces chicken wings
- 2 blocks red fermented bean curd (Nam Yee)
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 tablespoon Shaoxing wine
- 0.5 teaspoon five-spice powder
- 0.5 cup cornstarch
- 0.25 cup all-purpose flour
- 0.5 teaspoon baking powder
- 2 tablespoons water
- as needed oil for frying
Instructions
Clean the chicken wings and pat them dry with paper towels.
In a mixing bowl, mash the red fermented bean curd (Nam Yee) with a fork until smooth.
Finely mince the garlic and add it to the bowl with the Nam Yee.
Add soy sauce, sugar, Shaoxing wine, and five-spice powder to the bowl. Mix well to create the marinade.
Add the chicken wings to the bowl and toss to coat them evenly with the marinade. Cover the bowl and let the wings marinate in the refrigerator for at least 2 hours, or preferably overnight for deeper flavor.
When ready to cook, prepare the coating by combining cornstarch, all-purpose flour, and baking powder in a shallow dish.
Take the marinated wings out of the refrigerator. Add 2 tablespoons of water to the wings and mix well to help the marinade better adhere to the dry coating.
Heat oil in a deep pan or wok to 350°F (175°C). Use enough oil to fully submerge the chicken wings.
Dredge each chicken wing in the dry coating mixture, ensuring it is fully covered. Pat gently to remove excess flour.
Carefully place the wings into the hot oil, frying in batches to avoid overcrowding. Fry each batch for 8-10 minutes, turning occasionally, until the wings are golden brown and crispy.
Remove the wings from the oil and drain them on a plate lined with paper towels to remove excess oil.
Serve the Nam Yee Chicken Wings hot with your favorite dipping sauce, or enjoy them as is!
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 1.3 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 166 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
