Shrimp Paste Chicken

SET A:
1 kg mid-joint wings (washed, drained dry)

SET B:
2 tbsp fine shrimp sauce
1 tbsp Chee Seng Sesame Oil
1/2 tsp pepper
1 tbsp hua tiao wine
1 tbsp sugar
1 tbsp honey
1 tbsp corn flour

SET C:
1 egg white

SET D:
200g tapioca flour

1. Mixed SET A and SET B evenly and marinate for 1-2 hours.
2. Add egg white and mixed till well combine.
3. Coat every wing evenly with tapioca flour.
4. Fry till golden with medium heat.

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