Recipe Notes:

• I used chicken wings for this recipe. You could use any parts of the chicken that you prefer. This recipe is suitable with clams, prawns or crabs too.

• I used BABA’s meat curry powder. This curry powder should be readily available in your country but you could also use any types of curry powder that is available to you.

• I used 4 red chilies in this recipe. The red chili is sliced and then deseeded to reduce the heat. You could also retain the seed if you prefer or you could also use bird eye chilies instead.

• The Golden Fragrant Paste can be keep in the fridge for a month if stored properly. 

INGREDIENTS FOR GOLDEN FRAGRANT CHICKEN WINGS

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(Serves 4-6 peoples)

✅️ 7 Chicken Wings, cut into section, wing tips discarded

✅️ Prepared Golden Fragrant Paste (refer below)

✅️ 2 Tsp Light Soya Sauce

✅️ 1 Tsp Oyster Sauce

✅️ 1 Tbsp Corn Flour

✅️ 1 Tsp Sesame Oil

✅️ ½ Cup Plain Water

✅️ 1½ Cups Cooking Oil

INGREDIENTS FOR GOLDEN FRAGRANT CHICKEN WINGS - PASTE

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✅️ 80 Gm Dried Shrimp, soaked and sliced

✅️ 1 Bulb Garlic, finely chopped

✅️ 5 Bulbs Shallots, sliced

✅️ 1 Cup Curry Leaves (15 Gm)

✅️ 5 Red Chilies, sliced and deseeded

✅️ 2 Tbsp Curry Powder

✅️ 3 Tbsp Oyster Sauce

✅️ 1 Tbsp Light Soya

✅️ 1 Tsp Sugar

✅️ 100 ml Cooking Oil

METHOD OF PREPARATION:

1. To prepare the golden fragrant paste, heat up the oil over MEDIUM heat in a pan. Stir fry shallots, garlic and dried shrimps until they are fragrant and brown. Add curry leaves, red chilis, curry powder paste (essentially curry powder mix with light soya sauce, oyster sauce and sugar) and continue to stir fry until the combination is aromatic and slightly dry. Remove from heat.

2. To prepare the golden fragrant chicken wings, marinate the chicken wings with light soya sauce, oyster sauce, sesame oil and corn flour. Place the chicken wings marinate in the refrigerator for 1 hour. After 1 hour remove the chilled chicken wings marinate from the refrigerator and let it rest to return to room temperature.

3. Heat up oil over MEDIUM heat and deep fry the chicken wings until they are golden brown and cooked through. Dish and drain with a strainer. Remove excess frying oil and using the same pan, stir fry the golden fragrant paste. Return the fried chicken wings to the pan and stir fry to combine. Add plain water and stir well to combine thoroughly. Cook until the sauce reaches desired thickness, some might like it drier or slightly saucy.

4. Arrange the golden fragrant chicken wings in a plate and served warm over warm steamed rice.

RECIPE PHOTO GALLERY