Din Tai Fung Chicken Wings & Drumettes in Shrimp Paste

How to prepare your Chicken Wings & Drumettes in Shrimp Paste:

1. Thaw out the chicken in the fridge overnight. 2. In a clean deep pan, pour your choice of cooking oil to around 1-2 inches high, or just enough for deep frying.Heat the oil in high heat until the temperature reaches 170C, around 15-18 minutes. Note: If without a thermometer, dip the end of a wooden spoon or chopstick into oil. If the oil steadily bubbles around the utensil, it should be ready. If bubbling is too vigorous, oil is too hot. 3. Gently place the Drumettes & Wings piece by piece into the hot cooking oil and fry until evenly golden brown, for around 8 minutes. If needed, fry in batches to avoid overcrowding the pan. 4. Transfer cooked Wings & Drumettes to a plate lined with tissue to absorb the excess oil. 5. Transfer to a clean plate and serve hot.