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

Adelaide Ruiz
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Easiest Way to Prepare Yummy 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING
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Easiest Way to Prepare Yummy 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING Delicious, fresh and tasty.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Rao's will take your Chicken Cacciatore to the next level with our Roasted Garlic Sauce. We make our sauces slowly so you can make delicious meals fast. Grab a recipe and try now!

Next day, add egg yolk and corn starch into the marinated chicken and mix it well.

This is what keeps the coating from separating from the chicken.

This is the coating for the fried chicken.

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 achieve that.

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

  1. Prepare 1 kg of - Chicken mid joint (approximately 15 pcs).

  2. It’s 2 tablespoons of - prawn paste.

  3. You need 2 tablespoons of - shao hsing wine.

  4. You need 1 tablespoon of - Oyster sauce (I used mushroom sauce).

  5. You need 1 tablespoon of - sesame oil.

  6. It’s 1 tablespoon of - sugar (I used cane sugar).

  7. It’s Half of teaspoon - white pepper.

  8. Prepare of Corn starch / potato starch.

See more ideas about Food, Chicken, Asian recipes.

See more ideas about Chicken, Food, Chicken recipes.

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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 and delicious Oven Baked Prawn Paste Chicken 烤虾酱鸡（免油炸）- Har Cheong Gai, Zi Char favourite prawn paste chicken, baked instead of deep fried.

Easy and healthy home cooking recipe.

The filling is usually pork, but may be shrimp or fish paste, and sometimes mixed with chopped water chestnut, ginger, and other crunchy bits.

The bean curd is then either lightly pan-fried or deep-fried before being slowly cooked in a soy-and-ginger-based sauce.

Khao Man Gai(Chicken on rice) Khao Mu Daeng ( Thai Red Pork on Rice) Khao Op Mor Din (Baked Rice in Earthenware Pot). (Fried Chicken Gizzard and Liver) Sambal Goreng Buncis.