Prawn paste chicken is a Singapore favourite zichar dish that is enjoyed by every Singaporeans. The pungent smell from the fermented prawn paste is the whole esscene of the dish. The batter is light and crispy but the inside of the chicken wings should be busting with juices.
Tebasaki chicken wings is a Japanese style chicken wings that is frist deep fried until the skin is crispy and its coated with a sugar soy glaze. Tebasaki means wingtips and if you are thinking to replace the wingtips with boneless thigh, you probably won’t want to call it deep fried tebasaki anymore.
Ayam Pengyat is a indonesian dish where ayam stands for chicken and pengyat means smashed. It is a deep fried chicken that is seasoned and marinated in spices. When eating ayam pengyat, it is a must to have some fragrant coconut rice and a super spicy sambal chilli!