***Oops at the 20th second, it should be prawn paste instead of fermented beancurd. Sorry for the error!***

A national favourite dish in Singapore and a must-order at local zi-char hawker stalls. Now you can replicate this dish at home at a fraction of the cost. 3 simple steps: Marinate, flour mixture and deep fry. You get super crispy, golden-brown chicken wings on your dinner table, in the comfort of your own home!

Sauce mixture:
- 1 tbsp prawn paste
- 2 tbsp oyster sauce
- 1 tbsp Chinese wine
- 1 tbsp sugar
- 1 tbsp sesame oil
- some pepper


Flour mixture:
- 80g potato starch
- 80g plain flour
- 1 tsp baking powder
- 1 egg
- 110 ml of cold water



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