Prawn Paste Chicken (Har Cheong Gai) Recipe

In a large mixing bowl, add the chicken wings, shrimp sauce, oyster sauce, sugar, sesame oil, Chinese wine, white pepper and salt.

Stir to combine, ensuring each wing is coated evenly.

Cover in cling film, then allow to rest in the fridge for up to 2 days.

In another large mixing bowl, combine the plain flour, potato starch, bicarbonate of soda, baking powder, eggs and water.

Whisk until fully combined. The mixture should be runny but thick enough to hold on the surface of a spoon.

Add the oil to a wok over medium heat, then bring up to temperature.

Remove the marinated wings from the fridge, then dip them in the batter.

Place the battered wings in the oil in batches of 4.

Cook for 3 to 4 minutes until the coating crisps up and turns a golden brown.

Repeat the frying process until all wings are cooked.

Plate up and serve with a squeeze of lime juice.

Serve, and enjoy!