Shrimp Paste Fried Chicken - Har Jeong Kai (虾酱鸡)

I can't resist fried chicken hahahaha...my weakest point!  Today I decided to cook Har Jeong Kai to satisfy my urge :)

Serve 4
Ingredients:
12 Chicken Wings (cut into 2 from the joint part)
3 tbsp Har Jeong Shrimp Paste
3 tbsp Rice Flour
1/2 tbsp Maggie Soy Sauce
1 tbsp Cooking Wine

• Wash and pat dry chicken wings.
• Used 2 layer of plastic bags, put in the wings, shrimp paste, rice flour, Soy Sauce, Cooking Wine into the bag and mix it well.  (Using the plastic bags will prevent messing your hands when mixing).
• Once the chicken are well mixed in the bag, tie the bag up and leave the bag in fridge to marinate for 2 hours.
• Afer 2 hours, heat wok with sufficient oil.  Once oil is heated, add in the wings and deep fried till cook!

Enjoy wih a can of ice cold beer...best!!