Har Cheong Gai | Shrimp Paste Chicken
Har Cheong Gai | Shrimp Paste Chicken

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, har cheong gai | shrimp paste chicken. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Har Cheong Gai

To get started with this recipe, we have to prepare a few ingredients. You can have har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:
  1. Take 4.5 TBSP Granulated Sugar,
  2. Prepare 3 TBSP Lee Kum Kee's Shrimp Paste,
  3. Take 3/4 Cup Tapioca Starch,
  4. Get 3 TBSP Rice Flour,
  5. Get 3 TBSP Shao Xing / Hua Diao Wine,
  6. Take 3 TBSP Oyster Sauce,
  7. Make ready 3 TBSP Light Soy Sauce,
  8. Make ready 3 Egg Lightly Beaten,
  9. Prepare Pinch Sea Salt,
  10. Get Canola / Peanut / Vegetable Oil, For Frying
  11. Prepare Pinch White Pepper,
  12. Take 1/4 Cup Lee Kum Kee's Plum Sauce,
  13. Get 1/4 Cup Lao Gan Ma's Chili Crisp,
  14. Prepare Pinch Dried Mushroom Powder,
  15. Make ready 1 kg Chicken Flats,

We love to celebrate a festive occasion with a dish of prawn paste chicken, because it's everybody's favourite. Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). Deep fried chicken drumlets using fermented shrimp sauce.

Steps to make Har Cheong Gai | Shrimp Paste Chicken:
  1. In a large bowl, add sugar, shrimp paste, tapioca starch, rice flour, Shao Xing wine, oyster sauce and soy sauce. - - Stir to combine well and until smooth, making sure no large lumps. - - Add in eggs, salt, pepper and mushroom powder. - - Whisk until well combined.
  2. Add in the chicken flats. - - Toss and coat the chicken well with the batter. - - Make sure the chicken is fully submerged in the batter.
  3. Cover with cling film and marinate in the fridge overnight. - - Prepare a dutch oven with 2 inches of oil over medium heat. - - To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.
  4. Using a pair of tongs, gently drop the chicken into the oil away from you. - - Do not discard the marinade. - - Spoon some of the marinade over the chicken to create a crispy skirt. - - Deep fried until golden brown on both sides.
  5. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper. - - In a small bowl, mix plum sauce and Lao Gan Ma's chili crisp well. This will be the dipping sauce. - - Serve the chicken immediately with the dipping sauce.

Yes it is a crispy fried chicken recipe from Singapore. Simply call it as Prawn paste chicken! To prepare this Singapore local delicacy, you need to marinate chicken wings in a mix prepared with shrimp paste. The shrimp paste plays the major role for this chicken recipe. If you check the recipe, it is very simple.

So that’s going to wrap it up for this exceptional food har cheong gai | shrimp paste chicken recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!