Easy Way to Prepare 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Recipe

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai). Although I must say that these wings are best if deep-fried, I know many of. If you have never tasted har jiong gai before, the idea of marinating chicken in a paste that is made with fermented ground shrimp that has been mixed with But if you have eaten har jiong gai any time in the past, you'd know that it is not just delicious, it is addictive.

There are many Tze Char places in Singapore that cook home-cooked meals at very affordable prices and delicious too! I miss all these food stalls at the. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. You can cook delicius 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING using 8 ingredients and 6 steps. Here is how you achieve it with this recipe.

Basic 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. You need 2 tablespoons of - shao hsing wine.
4. Prepare 1 tablespoon of - Oyster sauce (I used mushroom sauce).
5. It's 1 tablespoon of - sesame oil.
6. It's 1 tablespoon of - sugar (I used cane sugar).
7. Prepare Half of teaspoon - white pepper.
8. You need of Corn starch / potato starch.

We're glad to say that we are damn proud of our recipe, it's. Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱 The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly" Air-fried Prawn Paste Chicken Recipe (above). See Also: Baked Marmite Chicken Wings Recipe. Like this much loved Singaporean dish, deep-fried prawn paste chicken (har cheong gai).

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

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! 😋😋.

This, for days when only fried chicken will do. If you are unfamiliar with prawn paste (also often referred to as shrimp paste or shrimp sauce), this is a fine, delicate, light lilac-coloured paste made from fermented. Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so that the wing packs a punch Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe. Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste.