Recipe: Yummy 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. 蝦醬蒸豬肉 Steamed Pork Belly With Shrimp Paste. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! In another large mixing bowl, combine plain flour, potato starch, bicarbonate of soda, baking powder Repeat the frying process until all wings are cooked.

Enjoy sinking your teeth into these deliciously flavoured, crispy, battered, deep-fried chicken wings. In fact, I find it very hard to resist this local dish of fried prawn paste chicken that we call har cheong gai in the Cantonese dialect. The way to make Har Cheong Gai is unique amongst other fried chicken recipes in that the chicken is not just marinated first and then either dipped into a batter or dusted with a flour mixture before deep frying. You can cook 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

1. You need 1 kg of - Chicken mid joint (approximately 15 pcs).
2. You need 2 tablespoons of - prawn paste.
3. It's 2 tablespoons of - shao hsing wine.
4. Prepare 1 tablespoon of - Oyster sauce (I used mushroom sauce).
5. You need 1 tablespoon of - sesame oil.
6. You need 1 tablespoon of - sugar (I used cane sugar).
7. You need Half of teaspoon - white pepper.
8. Prepare of Corn starch / potato starch.

Prawn Paste Chicken is one of the all time tze char dishes for many, myself included. But I try not to have I use this for baking chicken, checking oil temperature and cooking sugar for candy making. One thing IeatIshoot shared on his prawn paste chicken recipe too was how to do double frying and. Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING step by step

1. Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below).
2. Pour it over the mid joints, massage and marinate well *recommended to marinate over 1 night*.
3. Preheat oven 200degree Celsius.
4. Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess).
5. Baked till it turns golden brown and crispy.
6. Enjoy! 😋😋.

Crispy on the outside and succulent on the Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so. 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 is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry.