1. Grate the ginger and squeeze the pulp to get same amount of ginger juice as required sesame oil.

2. Cut the chicken wings at the joint (or use drumlettes/mid-joints).

2. In a bowl, combine the shrimp paste, sugar, sesame oil, ginger juice, oyster sauce and chinese cooking wine until a paste is formed. Marinade the chicken with the sauce for at least an hour or overnight in the fridge.

3. Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, until the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.

3. Heat oil in a wok or pot to about 180 C (356 F). Deep fry in batched for about 5 minutes, or until the chicken is golden brown, turning once half way. During the last minute of deep-frying, turn the heat up slightly to allow the chicken to crisp well. Drain excess oil on paper towels before serving.