Fermented Red Bean Curd Chicken

Instead of deep frying the chicken, I oven-baked them. It turned out less oily.

Ingredients:

500g Chicken

Marinade:

1 Egg

1 Piece Fermented red bean curd (nam yee)

1 Tsp Sesame Oil

1/2 Tsp Salt

1/2 Tsp Sugar

1 Tsp Shaoxing Wine

1 Tbsp Plain Flour

1 Tbsp Cornflour

1 Tbsp Filtered Water

1 Tbsp Cooking Oil

Method

1. Marinade the chicken for 3 hours, or preferably overnight.

2. Preheat the oven to 425F degrees and place oven racks in the upper and lower thirds of the oven. Bake the chicken until crisp, golden, and cooked through, about 50 minutes, switching positions of the trays halfway through. Serve warm with chilli or tomato sauce.