Ingredients
Units
Scale
- Spice paste:
- 4 shallots, pounded
- 2 tsp Kashmir chili powder or hot paprika
- 1 Tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel powder
- 1/4 tsp clove powder
- 1/4 tsp cinnamon powder
- 1/4 tsp cardamom powder
- 1 tsp turmeric powder
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp sugar
- 100ml thick coconut milk
- 25 grams fermented red bean curd (Optional – roughly equivalent to 2 cubes)
- 1.5kg chicken wings
- vegetable oil, for deep-frying
- ***
- Dipping sauce:
- 1 tsp mustard powder
- 3 Tbsp Worcestershire or HP sauce
- 2 tsp sugar
- 2 tsp lime juice
- 1 tsp light soy sauce
- 2 red jalapeño or Fresno chilies, sliced
- ***
- To serve:
- cucumber, sliced
- toasted sesame seeds
- lemon, sliced
Instructions
- Combine all the spice paste ingredients together in a mixing bowl. Add chicken and toss together to coat well. Put in the refrigerator to marinate for 3–4 hours, or preferably overnight.
- Mix sauce ingredients together and set aside.
- Heat oil in a wok or fryer, and deep-fry chicken pieces until almost cooked. Keep at a moderate heat. Remove and drain on paper towels.
- Reheat oil and deep-fry chicken until golden brown and crispy. Remove from heat and drain on paper towels. Garnish with cucumber, sesame seeds and lemon, and serve hot with sauce.
