🤠’s easy Belachan Chicken

A staple of Cantonese cuisine, belachan chicken or Har Cheong Kai, is easy to make. You will need:

a packet of chicken wings or drummettes, about RM7-10,

Marinade : 3 T wet belachan paste in a bottle, 1 T sugar, melted with hot water and 1 T oyster sauce.

For frying: corn flour and wheat flour in a 1:1 ratio. 1 T baking soda. One egg, beaten. Optional: breadcrumbs

Step 1. Pour marinade ingredients into a ziplock bag. Add chicken pieces. Massage marinade into chicken and leave overnight in the fridge.

Step 2. Heat oil in a saucepan. Coat chicken with flour mix, then with egg, and more flour or breadcrumbs for an extra crunch. Fry chicken for a minute, and drain on paper towels. Refry a second time until chicken is crispy.