This is just a reminder to myself to STOP making deep fried multi-part dishes. Self, don't. It takes forever, there's oil haze in the house, and it's hot out, but have to ventilate, and I'm exhausted from making 10 batches of fried chicken. Just go to Panda next time.
Of course, since it's done and I'm eating it, it is pretty tasty.
Edit minutes later:
Figured some folks less familiar with asian condiments are saying "WAIT! What do I need to know about fermented black bean paste?" What is it? It's kinda like super thick soy sauce. Umami by the teaspoonful. Buy some from your asian store and try adding it in places you might use regular soy sauce. People seem to love it with plain noodles like brits love Marmite on toast.
Also, and I haven't tried anything with these yet, but learned you can buy dried fermented black beans, which were described as salty and soy-sauce tasting after cooking. Sounds like a good food adventure.
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