Hmmm how did I miss this post?

I have a Hot Garlic, Ginger & Chili paste here, made by Derlea. No black bean in it, but maybe I can add some. Ingredients are (in order) ginger, garlic, chili, vinegar, water, soybean oil, potassium sorbate. It says 1 tsp = 1 tsp fresh (??) Hoping that the combo of this + black bean might do. How did you come up with the black bean? I'm amazed! Wouldn't have thought of that myself.

I like the idea of marinating it overnight, but then again, the crispness of deep frying.. hmmm I don't have a deep fryer, but wondering if I marinated it and then fried in a deepish frying pan? The left over oil would be tasty, that's for sure. But I wonder how much of the coating/marinade would stay on the chicken.

Well, experimentation will probly wait till I get back from PG.