Easiest Way to Cook Yummy Har Cheong Gai | Shrimp Paste Chicken

Easiest Way to Cook Yummy Har Cheong Gai | Shrimp Paste Chicken Delicious, fresh and tasty.

Har Cheong Gai | Shrimp Paste Chicken. 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 full of flavour. My first taste of it was at the Loy Sum Juan Restaurant, located at Pearl's Hill (Outram) years ago (a place that probably only old-timers would remember).

The recipe for har cheong gai differs from other fried.

Har Cheong Gai is Cantonese for Shrimp Paste Chicken.

It is rumored that Chef Loh is one of the co-founders of this famous dish; he not only co-founded this dish, but he also perfected it.

You can cook Har Cheong Gai | Shrimp Paste Chicken using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Har Cheong Gai | Shrimp Paste Chicken

1. You need 4.5 TBSP of Granulated Sugar,.

2. You need 3 TBSP of Lee Kum Kee's Shrimp Paste,.

3. It’s 3/4 Cup of Tapioca Starch,.

4. You need 3 TBSP of Rice Flour,.

5. It’s 3 TBSP of Shao Xing / Hua Diao Wine,.

6. It’s 3 TBSP of Oyster Sauce,.

7. You need 3 TBSP of Light Soy Sauce,.

8. You need 3 of Egg Lightly Beaten,.

9. Prepare Pinch of Sea Salt,.

10. Prepare of Canola / Peanut / Vegetable Oil, For Frying.

11. It’s Pinch of White Pepper,.

12. You need 1/4 Cup of Lee Kum Kee's Plum Sauce,.

13. It’s 1/4 Cup of Lao Gan Ma's Chili Crisp,.

14. Prepare Pinch of Dried Mushroom Powder,.

15. You need 1 kg of Chicken Flats,.

Rumors even have it that Chef Loh made his own shrimp paste.

But Lee Kum Kee's is pretty close, I should say.

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.

There are many Tze Char places in Singapore that cook home-cooked meals at very affordable prices and delicious too!

Har Cheong Gai | Shrimp Paste Chicken step by step

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..

1. Add in the chicken flats.

Toss and coat the chicken well with the batter.

Make sure the chicken is fully submerged in the batter..

1. 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..

1. 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..

1. 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 Mas chili crisp well. This will be the dipping sauce.

Serve the chicken immediately with the dipping sauce..

I miss all these food stalls at the hawker centers!

Har Cheong Gai is first marinated and then dipped into a batter or dusted with a flour mixture and left to marinade overnight before deep frying it the following day.

WARNING: The moment you open the bottle of Shrimp Paste, the smell will "stink up" the whole house so ensure that you close all the rooms' doors and open your windows.

Get this recipe on the next page >> 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!) - yet it lends such a genius touch of savoury.