Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, har cheong gai | shrimp paste chicken. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious. Shrimp Paste Chicken is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Shrimp Paste Chicken is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have har cheong gai | shrimp paste chicken using 15 ingredients and 5 steps. Here is how you can achieve it.

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

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

Rumors even have it that Chef Loh made his own shrimp paste. But Lee Kum Kee's is pretty close, I should say. Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so that the wing packs a punch full of flavour.

Steps 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.

Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so that the wing packs a punch full of flavour. My first taste of it was at the Loy Sum Juan Restaurant, located at Pearl's Hill (Outram) years ago (a place that probably only old-timers would remember). Har Cheong Gai is first marinated and then dipped into a batter or dusted with a flour mixture and left to marinade overnight before deep frying it the following day. WARNING: The moment you open the bottle of Shrimp Paste, the smell will "stink up" the whole house so ensure that you close all the rooms' doors and open your windows.

So that is going to wrap this up with this special food har cheong gai | shrimp paste chicken recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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