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. 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.
Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN 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. 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 salt is, well, totally This version of har jiong gai that I am sharing today is oven-baked. You can have 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
- Prepare 1 kg of – Chicken mid joint (approximately 15 pcs).
- You need 2 tablespoons of – prawn paste.
- Prepare 2 tablespoons of – shao hsing wine.
- Prepare 1 tablespoon of – Oyster sauce (I used mushroom sauce).
- Prepare 1 tablespoon of – sesame oil.
- It’s 1 tablespoon of – sugar (I used cane sugar).
- Prepare Half of teaspoon – white pepper.
- Prepare of Corn starch / potato starch.
If you wish, you can air-fry the wings or even deep fry them. 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. Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken!
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) – NO FRYING instructions
- Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below).
- Pour it over the mid joints, massage and marinate well *recommended to marinate over 1 night*.
- Preheat oven 200degree Celsius.
- Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess).
- Baked till it turns golden brown and crispy.
- Enjoy! 😋😋.
Regular batter is replaced with a special shrimp paste batter, so that I'll be sharing my recipe for this dish, so you can now easily whip up a tasty plate of har cheong gai at home! In order for chicken to be crispy but not. Like this much loved Singaporean dish, deep-fried prawn paste chicken (har cheong gai). 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.