Easiest Way to Prepare Quick Har Cheong Gai | Shrimp Paste Chicken

Livre Claire

11 Feb, 2022

Har Cheong Gai | Shrimp Paste Chicken.

Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to prepare a special dish, har cheong gai | shrimp paste chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Shrimp Paste Chicken is one of the most popular of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It is enjoyed by millions every day. Shrimp Paste Chicken is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have 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:

{Take of Granulated Sugar,.
{Get of Lee Kum Kee's Shrimp Paste,.
{Get of Tapioca Starch,.
{Make ready of Rice Flour,.
{Take of Shao Xing / Hua Diao Wine,.
{Get of Oyster Sauce,.
{Take of Light Soy Sauce,.
{Get of Egg Lightly Beaten,.
{Get of Sea Salt,.
{Get of Canola / Peanut / Vegetable Oil, For Frying.
{Prepare of White Pepper,.
{Take of Lee Kum Kee's Plum Sauce,.
{Prepare of Lao Gan Ma's Chili Crisp,.
{Make ready of Dried Mushroom Powder,.
{Get of Chicken Flats,.

Instructions to make Har Cheong Gai | Shrimp Paste Chicken:

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..
Add in the chicken flats. Toss and coat the chicken well with the batter. Make sure the chicken is fully submerged in the batter..
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.*.
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..
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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