Har Cheong Gai | Shrimp Paste Chicken. Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local.
But har cheong mean shrimp paste in Cantonese.
The chicken pieces, usually mid-section of chicken wings are marinated in.
Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe.
You can cook Har Cheong Gai | Shrimp Paste Chicken using 15 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Har Cheong Gai | Shrimp Paste Chicken
- It's 4.5 TBSP of Granulated Sugar,.
- You need 3 TBSP of Lee Kum Kee's Shrimp Paste,.
- You need 3/4 Cup of Tapioca Starch,.
- You need 3 TBSP of Rice Flour,.
- Prepare 3 TBSP of Shao Xing / Hua Diao Wine,.
- You need 3 TBSP of Oyster Sauce,.
- It's 3 TBSP of Light Soy Sauce,.
- You need 3 of Egg Lightly Beaten,.
- You need Pinch of Sea Salt,.
- Prepare of Canola / Peanut / Vegetable Oil, For Frying.
- Prepare Pinch of White Pepper,.
- You need 1/4 Cup of Lee Kum Kee's Plum Sauce,.
- Prepare 1/4 Cup of Lao Gan Ma's Chili Crisp,.
- You need Pinch of Dried Mushroom Powder,.
- It's 1 kg of Chicken Flats,.
This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong.
Har Cheong Gai | Shrimp Paste Chicken step by step
- 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..
- Add in the chicken flats. Toss and coat the chicken well with the batter. Make sure the chicken is fully submerged in the batter..
- 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.*.
- 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..
- 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..
Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection. There are hundreds of places in Singapore that sell. 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.
