Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, har cheong gai | shrimp paste chicken. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious. Shrimp Paste Chicken is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Har Cheong Gai

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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. Get 3 TBSP Lee Kum Kee's Shrimp Paste,
3. Prepare 3/4 Cup Tapioca Starch,
4. Get 3 TBSP Rice Flour,
5. Take 3 TBSP Shao Xing / Hua Diao Wine,
6. Make ready 3 TBSP Oyster Sauce,
7. Make ready 3 TBSP Light Soy Sauce,
8. Prepare 3 Egg Lightly Beaten,
9. Get Pinch Sea Salt,
10. Take Canola / Peanut / Vegetable Oil, For Frying
11. Make ready Pinch White Pepper,
12. Prepare 1/4 Cup Lee Kum Kee's Plum Sauce,
13. Get 1/4 Cup Lao Gan Ma's Chili Crisp,
14. Make ready Pinch Dried Mushroom Powder,
15. Prepare 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!). The name of this Singaporean dish translates as shrimp paste chicken.

Instructions 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.

It consists of chicken wings (or drumsticks) that are dipped in a classic combination of eggs, flour, and starch, and a marinade consisting of shrimp paste, rice wine, sesame oil, and other seasonings. It does not work well for this recipe - fresh is recommended. ½ Tbsp Prawn / Shrimp Fermented paste "Ka-Soh is regarded by many as a Singaporean institution, mention fish head beehoon and har cheong gai. Daniel Ang "Highlight of the meal was the Prawn Paste Chicken. An obvious prawn-paste flavour and aroma, the pieces deep-fried golden. Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child.

So that is going to wrap this up with this special food har cheong gai | shrimp paste chicken recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!