Prawn Paste Chicken appeared in our Singapore menus in the 1990s. Prior to that, we only knew fried chicken, at least in most homes and eateries. Out of the blues in the 1990s, every Zhi Cha (煮炒) stall offered this. Always a hit with the children.
When my son makes it, he will smother the chicken with flour to crisp the chicken. I guess young folks like their fried chicken covered with batter. I like mine with a light coat of corn flour, and because I used the left over duck fat from yesterday, there was not enough to give that deep fried look. In any case, I always like mine more grilled than fried.
1kg Chicken wings or thighs skin on (cut into size of about 6 cm by 3 cm)
1 tablespoon Oyster Sauce
1 tablespoon Prawn Paste from Lee Kum Kee
Freshly ground pepper
3 tablespoon Rice Flour
1 tablespoon Corn Flour
2 cups of peanut or sunflower oil for deep frying
- Season chicken with all the ingredients for at least half an hour, and at most 2 hours.
- Heat up the oil to medium hot.
- Fry chicken till golden brown.
- Serve with rice or a salad or noodles.