Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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 aka 虾酱鸡, is one zi char dish EVERYONEN loves, it's a mark of a true blue local. The way to make Har Cheong Gai is unique amongst other fried chicken recipes in that the chicken is not just marinated first and then either dipped into a batter or dusted with a flour mixture before deep frying.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. 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 cook it.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Get 1 kg - Chicken mid joint (approximately 15 pcs)
- Take 2 tablespoons - prawn paste
- Make ready 2 tablespoons - shao hsing wine
- Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Get 1 tablespoon - sesame oil
- Make ready 1 tablespoon - sugar (I used cane sugar)
- Get Half teaspoon - white pepper
- Get Corn starch / potato starch
See Also: Baked Marmite Chicken Wings Recipe. Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!
Steps to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- 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! 😋😋
- Ready to serve and ENJOY!
Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon! In another large mixing bowl, combine plain flour, potato starch, bicarbonate of soda, baking powder Repeat the frying process until all wings are cooked. Plate up and serve with a squeeze of lime juice. Prawn Paste Chicken (Har Cheong Gai).
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