This is one of the few recipes that left Charles completely speechless—well, except for the constant humming and endless “it’s so good” between bites! No constructive feedback this time, just pure enjoyment..!
If you’ve been following my recent posts, you might have noticed—I’m definitely obsessed with red yeast rice fermented bean curd! I’ve been using it on everything from wings to short ribs to pork jowl, and I can’t get enough. Since it’s a bit harder to find than regular fermented bean curd, I treasure every jar I can get my hands on. I first tried red yeast rice fried chicken wings in Teochew/Swatow while visiting home earlier this year, and honestly? My version tastes even better—and it’s way healthier thanks to the magic of air-frying!
RECIPE
- chicken wings
- 1 whole garlic
- 1tbsp peanut butter
- 1 block of red yeast rice fermented bean curd and a few tbsp of sauce
- 2tsp fish sauce or oyster sauce
- 15g or 2tbsp sugar
- 2tsp five spice powder
- 2tsp white pepper powder
- corn starch
- glutinous rice flour 糯米粉
- rice flour 粘米粉
- wheat starch/gluten-free flour 澄粉
- 1tsp baking soda
- 1tsp baking powder
Step 1: Blend a whole garlic bulb with 1 cup of water and let it sit for at least 10 minutes. Strain and save the garlic water while storing the minced garlic in a sealed container in the fridge—this step intensifies the garlic flavor!
Step 2: Add the following to the ribs and massage well for better absorption:
- 1 tbsp peanut butter
- 1 block red yeast rice fermented bean curd + a few tbsp of its sauce
- 1 tsp fish sauce
- 15g (2 tbsp) sugar
- 2 tsp five-spice powder
- 2 tsp white pepper powder
Cover and refrigerate overnight.
Step 3: In a mixing bowl, combine cornstarch, glutinous rice flour, rice flour, wheat starch, baking soda, and baking powder. Coat the marinated ribs evenly and let them rest for 5 minutes.
Step 4: Air-fry at 375°F for 15 minutes, adding extra time and spray with oil if needed until the wings are golden and crispy.
Serve hot and enjoy!
