- Chicken – chopped to bite size.
- The all-important ingredients, Fermented Red Bean Curd.
- And a little Flour, it provides a thin layer of crunchy coating. Plus it help to preserve the tenderness and succulent of the Chicken meat.
- Light Soy, Sesame oil, Shaoxing wine, finely chopped Garlic/Ginger, Salt, Sugar, White Pepper and a small amount of Flour (just to give it a slight crunchy coating). All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
Start by marinating the Chicken with all the Marinating Ingredients – for at least a couple of hrs or better still overnight.
Heat up a pot of hot oil till smoking. Turn heat down to medium. Add the Chicken piece by piece, do not over-crowd (do in batches if needed). Deep-fry till Golden-red and crispy outside – abt 3-5 mins, depending on the heat and the size of the Chicken. Transfer out to matal-rack to drain off excess oil. Ur delicious “Nam Yue Fried Chicken (with Fermented Red Bean Curd)” is ready to be served hot.