The Prawn Paste Punch
A good version uses a high quality fermented shrimp paste that isn't just salty, but deeply aromatic. The marinade needs time to penetrate the chicken skin and meat. If the chicken just tastes like normal fried chicken, the kitchen skimped on the paste.
The Wing Consistency
Mid-joint wings are the standard here because they have the best skin-to-meat ratio. The batter should be thin and shatteringly crisp, trapping the juices inside. If the batter is thick and doughy, it ruins the experience. It is the perfect companion for a cold drink.
Quick answers
- Why is it always wings?
- Wings cook quickly and evenly, ensuring the prawn paste doesn't burn before the meat is done. They also provide more surface area for that crispy skin.
- Is it very salty?
- It is definitely on the saltier side due to the fermented paste, which is why it is usually eaten with rice or as a snack with drinks.