How to Prepare Homemade Har Cheong Gai | Shrimp Paste Chicken

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The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken:

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

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. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!

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.

She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱鸡) is one of my favourite local zi char dish. The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly", pungent and will stink up your kitchen (you have been warned. Crispy, battered, fried chicken wings that are finger licking good!

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