Practical Way to Serving Yummy Har Cheong Gai | Shrimp Paste Chicken

Hoping to eat Har Cheong Gai | Shrimp Paste Chicken a best restaurant's, but for a few causes are not able to go to restaurants. This recipe gonna guide you with useful procedures on producing a Har Cheong Gai | Shrimp Paste Chicken like a famous chef made.

We hope you got benefit from reading it, now let's go back to har cheong gai | shrimp paste chicken recipe. To cook har cheong gai Here is how you do that.

To make an unforgettable Har Cheong Gai | Shrimp Paste Chicken, here are the components needed:

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

After readying the components, next you are good to prepare your tasty Har Cheong Gai | Shrimp Paste Chicken by following the instructions on this section:

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..

Crispy, battered, fried chicken wings that are finger licking good! Here's the perfect recipe for making zi char style fried prawn paste chicken (har cheong gai 虾酱鸡). Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child.

Recipe : Har Cheong Gai | Shrimp Paste Chicken

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