Baked panko har jeong gai

Tried baking this before http://simmetra.blogspot.com.au/2015/03/baked-prawn-paste-chicken.html but it didn't turn out so well. This time tried breading with panko ala JOC's method and works a charm!

Also adjusted the recipe http://accidental-mom-blogger.blogspot.com.au/2014/08/recipe-baked-har-jiong-gai-shrimp-paste.html

Ingredients

1.2 kg chicken wings, jointed

2 tbsp shrimp paste (har jeong)

1 tbsp oyster sauce

1 tbsp shao xing wine

2 tsp sugar

1.5 cups panko

Method

1) Marinate the chicken wings for at least 4 hours. I did it in a bag, less smelly!

2) Dry fry the panko in batches, don't crowd the pan. Spritz with oil and continue frying till golden. Set aside to cool.

3) Bread the wings and arrange on a cooling rack set in a baking tin.

4) Bake at 200 deg C for 20 minutes. No need to turn. Switch off the oven and let it finish crisping for at least 10 minutes. I usually leave it inside till I'm read for dinner.

Recipe feedback
This was a bit dried out. The crunch was good but not authentic har jeong gai batter.

Alternative recipes:

1) with rice and corn flour

http://peranakanandmore.blogspot.com.au/2014/01/har-cheong-kai.html