Hello everybody, it’s Jim, welcome to my recipe site. 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. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I have loved my whole life.
Homemade Prawn Paste Chicken Wings/Har Cheong Gai. 住家菜 【虾酱炸鸡翅】Simple Deep Fried Shrimp Paste Chicken Wings. AMAZING Baked (Not Fried) Crispy Chicken Wings! 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. Har Cheong Gai aka 虾酱鸡, is one zi char dish EVERYONEN loves, it’s a mark of a true blue local.
To begin with this recipe, we must first prepare a few components. 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 cook it.
The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
- Take 1 kg - Chicken mid joint (approximately 15 pcs)
- Get 2 tablespoons - prawn paste
- Take 2 tablespoons - shao hsing wine
- Get 1 tablespoon - Oyster sauce (I used mushroom sauce)
- Prepare 1 tablespoon - sesame oil
- Prepare 1 tablespoon - sugar (I used cane sugar)
- Get Half teaspoon - white pepper
- Get Corn starch / potato starch
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. It is World Cup season and what’s better to watch the games with some deep fried chicken wings and frozen beer! Prawn Paste Chicken (Har Cheong Gai) Recipe.
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!
It is World Cup season and what’s better to watch the games with some deep fried chicken wings and frozen beer! Prawn Paste Chicken (Har Cheong Gai) Recipe. These savory Singaporean har cheong gai is coated in a tasteful prawn paste to give you a crispy chicken meal! In another large mixing bowl, combine the plain flour, potato starch, bicarbonate of soda, baking powder, eggs and. Prawn Paste Chicken is one of the all time tze char dishes for many, myself included.
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