Add prawn paste, chinese cooking wine, ginger juice, sichuan pepper powder (or substitute with white pepper powder), salt, sugar and egg to a large bowl of chicken mid-joints and mix evenly. Marinate in the chiller for at least one hour, but best overnight.
Remove chicken mid-joints from chiller, and coat each mid-joint evenly with potato starch.
Heat a pot of oil till hot, then deep fry chicken mid-joints till brown, around 8-10 minutes. Remove from pot and drain oil on paper towels.
Ingredients
Directions
Add prawn paste, chinese cooking wine, ginger juice, sichuan pepper powder (or substitute with white pepper powder), salt, sugar and egg to a large bowl of chicken mid-joints and mix evenly. Marinate in the chiller for at least one hour, but best overnight.
Remove chicken mid-joints from chiller, and coat each mid-joint evenly with potato starch.
Heat a pot of oil till hot, then deep fry chicken mid-joints till brown, around 8-10 minutes. Remove from pot and drain oil on paper towels.
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