From: A Very Chinese Cookbook

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3 tablespoons Chinese shrimp paste

1 large egg white

2 tablespoons Shaoxing wine

1½ tablespoons fresh ginger juice

4 teaspoons oyster sauce

1 tablespoon packed brown sugar

1 teaspoon white pepper

½ teaspoon toasted sesame oil

3 pounds chicken wings, trimmed, cut at joints, wingtips discarded

2 quarts peanut or vegetable oil for frying

½ cup all-purpose flour

⅛ cup cornstarch

⅛ teaspoon baking soda

⅔ cup water

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1. Combine shrimp paste, egg white, Shaoxing wine, ginger juice, oyster sauce, sugar, pepper, and sesame oil in a large bowl; add chicken and toss to coat.

2. Cover and refrigerate for at least 3 hours or up to 24 hours.

3. Set wire rack in rimmed baking sheet. Set second wire rack in second sheet and line with triple layer of paper towels.

4. Add peanut oil to 14-inch flat-bottomed wok or large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees.

5. Whisk flour, cornstarch, and baking soda together in second large bowl. Whisk in water until smooth. Add half of wings and gently toss to coat. Using hands, remove wings from batter and place in single layer on unlined rack. Let rest for 1 minute to allow excess batter to drip off.

6. Working quickly, use tongs or cooking chopsticks to carefully lower 1 wing at a time into hot oil, moving pieces around as needed so they fry individually. Fry until wings are light golden brown, 5 to 7 minutes. Adjust burner as needed to maintain oil temperature between 325 and 350 degrees. Using slotted spoon, transfer wings to towel-lined rack. Return oil to 350 degrees and repeat with remaining chicken.

7. Return oil to 350 degrees over medium-high heat. Working in 1 batch, fry all chicken a second time until deep golden brown and crisp, 5 to 7 minutes; return chicken to rack lined with fresh paper towels and let sit for 5 minutes.

8. Serve.