Bak Kwa (Chinese Pork Jerky)
Bak Kwa, is a pork jerky also known as rougan (??), is a dried savory sweetmeat made from pork. Originated from Fujian p…
2 Jan 2020 30 min 8 servings
- In a large bowl, season the chicken with salt and pepper and set aside for 30 minutes.
- Prepare a mixing bowl, put potato starch powder, all-purpose flour, glutinous / sweet rice flour, baking soda, and egg.
- Cover all chickens with eggs.
- Add chicken into the mixing bowl, mix in all the ingredients by hand, and making sure that all the nooks and crannies are covered.
- Preheat the oil to 350°F/180°C in a wok or deep fryer. Deep-fry chicken wings in batches until light brown in colour. (6 to 10 minutes, depend on the size of the chicken wing) Drain the chicken wings on paper towels. Then fry the again for another 6 to 8 minutes or until it is crispy and golden brown in colour.
- While you are frying, make the sauce. Add canola oil in a heated pan. Mix in the minced garlic and stir until fragrant.
- Then add in tomato ketchup, rice syrup, hot pepper paste, and apple vinegar.
- Stir and simmer the sauce mixture for about 7 minutes. Do keep the heat low to prevent the sauce from burning.
- When the chicken is done, reheat the sauce and coat the chicken wings with a wooden spoon. Sprinkle some roasted sesame seeds over the top and serve immediately.
