I love shrimp paste chicken, especially when it’s crispy and hot after deep-frying in oil. However, it isn’t healthy eating deep-fried stuff.
I tried baking one using oven on convection at 200ºC for 20min. The meat tasted better as it’s more evenly cooked. However, its skin isn’t as crispy as deep-fried version.
Here’s the recipe I adapted from Eric Teo’s Simply Singaporean.
3 kg chicken wings (Cut chicken wings into 3 smaller sections; easier to fry)
3 tbsp shrimp paste (I used Lee Kum Kee)
3 tbsp peanut butter
3 tsp sugar
3 tbsp oyster sauce
6 tbsp cornflour
3 tbsp peanut oil
1. Mix all ingredients together and marinate for 1 hour (1 day max).
2. Deep-fry chicken in medium heat oil or bake at 200ºC for 20min (or when they are fully cooked).
Warning: Combination of shrimp paste and oyster sauce can be too salty for some people. Start with 1 tbsp each and taste the marinate to see if you like more.