Marination for the chicken mid wings (for about 16 mid wings)
1.5 Tbl Shrimp Paste sauce
2 tsp sugar
2 tsp light soya sauce
2 Tbl Hua Diao Wine
Few dashes of white pepper
Coating
1:1 Plain Flour & Potato starch (I used 5 tablespoon each for about 16 mid wings)
1 egg
100ml water
1/4 teaspoon baking powder
Mix all the ingredients for the marination and add to chicken.. Massage the chicken with the marination till the chicken is evenly coated.
Mix all the ingredients for the coating together till you get a smooth batter.. add the batter to the marinated chicken. Mix well and place in a container/ziplock bag to marinade for at least 8 hours..
Heat oil and drop a few wings into the batter. Ensure that the oil can cover the wings totally.. After about a min or two, use a pair of wooden chopsticks to separate the wings so they don't stick together. Cook until golden brown. Serve with a squeeze of calamansi and belanchan chilli sauce/Japanese mayo..
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