Step-by-Step Guide to Make Homemade Har Cheong Gai | Shrimp Paste Chicken

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Har Cheong Gai | Shrimp Paste Chicken.

Har Cheong Gai | Shrimp Paste Chicken

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, har cheong gai | shrimp paste chicken. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Shrimp Paste Chicken is one of the most well liked of current trending meals in the world. It's simple, it is quick, it tastes delicious. It's appreciated by millions every day. Shrimp Paste Chicken is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you cook it.

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

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

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..

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