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

Hey everyone, I hope you’re having an incredible 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 food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious. Shrimp Paste Chicken is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Har Cheong Gai

To begin with this particular recipe, we must first prepare a few components. 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:

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

Instructions 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.

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