Directions

To Make

1. Rinse and pat-dry chicken mid-joints. Pierce the underside of each piece a few times for better absorption during marinating.
2. In a large mixing bowl, mash the red and white fermented bean curds. Add the salt, sugar, light soy sauce, cooking wine, oyster sauce, and white pepper powder.
3. Add chicken, spring onion pieces, ginger and the marinade mixture. Mix well, cover and marinate in the refrigerator for at least 4 hours or overnight.
4. Remove chicken from the refrigerator and let it come to room temperature. Toss chicken in the corn flour until each piece is evenly coated.
5. Heat the oil in a large, deep saucepan to 180°C. Work in batches, deep-fry for 7-8 minutes or until golden brown. Remove and drain excess oil on a wire rack. Repeat with the remaining chicken wings.
6. Garnish with cucumber slices and red chilli. Serve hot.