Fried Chicken Wings with fermented red bean curd are so simple to make! Crispy wings with unami, rich and well-rounded taste, simply irresistible!

Have you tried fermented bean curd before? Fermented bean curd is very common in Chinese cooking, Bean curd is used to add and enhance the flavours of the dish, from rice and congee to stir-fry and braised dishes. If you are a long-term reader, you probably remember I have used bean curd in the Hong Kong Style Lamb Stew Recipe.

You may substitute the chicken wings with pork spare ribs, or even chicken meat, but make sure to cut them into small even bite-size ones so that all the meat can be cooked evenly.

Fermented bean curd is such a useful condiment in Chinese cooking and please subscribe to my e-mail list for more delicious recipes if you want to learn how to cook with them!

I hope you will enjoy my recipe of Chicken Wings with Fermented Red Bean Curd! 🙂

What is fermented bean curd? Why is it good with Chicken Wings with Fermented Red Bean Curd?

According to Wikipedia, Fermented Bean Curd, also known as Fermented tofu, fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese or preserved tofu, is a Chinese condiment consisting of processed, preserved tofu used in East Asian cuisine.

The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar. In mainland China, the product is often freshly distributed. In overseas Chinese communities living in Southeast Asia, commercially packaged versions are often sold in jars containing blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with special flavourings.

Fermented Bean Curd also has a variety of White, and Red.

(Source)

What does Fermented Bean Curd Taste like?

Soybean curd has a very mild flavour on its own but it takes on the flavours and ingredients that are used during the fermentation. The result is mellow and sweet, It also often has a strong smell and taste of alcohol (that is used in the fermentation process). The texture is smooth and thick, similar to some soft cheeses.

Fermented bean curd is very salty on its own, thus try not to add too much salt to the seasonings when you are cooking or marinating the protein.

Fermented Bean curd is an important ingredient in this fried chicken wings with the fermented red bean curd recipe!

What do you need to make fried chicken wings with fermented red bean curd?

Jump to Recipe

Chicken Wings
fermented red bean curd
flour
cornstarch
egg
sugar
five-spice powder
vegetable oil for cooking

How to make Fried Chicken Wings With Fermented Red Bean Curd?

Soak chicken wings in salted water for 30 minutes, rinse and pat dry.

In a large mixing bowl, mix together fermented red bean curd, flour, cornstarch, egg, sugar and five spice powder.

Then marinate the chicken wings with the red bean curd mixture for at least 1 hour, best overnight.

Heat vegetable oil, and deep fries the chicken wings until golden brown.

Drain excess oil and enjoy these fried chicken wings with fermented red bean curd with your loved ones!

How to thaw and cook with frozen chicken wings?

Chicken wing is my kitchen essential and I always have some organic chicken wings in the fridge. The safest way to defrost chicken wings is to remove them from the freezer and put them in the refrigerator overnight. And make sure you put them into a covered container so that they won’t contaminate other food items in the fridge.

Sometimes if I need to speed up the process, I would soak them in lukewarm water for about 30 minutes until they are soft. Then I would soak them in salted water for another 30 minutes. then rinse them under running water. Drain and pat dry all the wings before I marinate them.

Soaking the wings, even the non-frozen ones, will help to remove the unpleasant flavours of the wings. Pat dry the wings before marinade can help the wings to soak up the flavours in the sauce.

The wings need to be handled well for these fried chicken wings with a fermented red bean curd recipe!

I hope you will enjoy my recipe of Chicken Wings with Fermented Red Bean Curd!

Alright, Let’s dive in!