Har Cheong Gai | Shrimp Paste Chicken Burger. Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Learn how to make Prawn Paste Chicken Burger (Har Cheong Gai Burger 虾酱鸡汉堡). Crispy on the outside and juicy on the inside.
Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!
Har Cheong Gai is one of the popular food you will find at the majority of Singapore Tze Char (Zhu Chao), which literally means cook and stir-fry.
But har cheong mean shrimp paste in Cantonese.
You can have Har Cheong Gai | Shrimp Paste Chicken Burger using 23 ingredients and 10 steps. Here is how you cook it.
Ingredients of Har Cheong Gai | Shrimp Paste Chicken Burger
- It's of Chicken Patties:.
- You need 300 g of Skinless Boneless Chicken Thigh,.
- Prepare 1.5 TBSP of Granulated Sugar,.
- It's 1 TBSP of Shrimp Paste Preferably Lee Kum Kee,.
- It's 4 TBSP of Tapioca Starch,.
- You need 1 TBSP of Rice Flour,.
- It's 1 TBSP of Shao Xing / Hua Diao Wine,.
- You need 1 TBSP of Oyster Sauce,.
- You need 1 TBSP of Light Soy Sauce,.
- It's 1 of Egg Lightly Beaten,.
- Prepare Pinch of Sea Salt,.
- It's Pinch of White Pepper,.
- Prepare Pinch of Dried Mushroom Powder,.
- Prepare of Burger:.
- It's of Canola / Peanut / Vegetable Oil, For Frying.
- It's 1 of Red Onion Finely Sliced,.
- You need Pinch of Granulated Sugar,.
- It's Pinch of Sea Salt,.
- You need Pinch of Black Pepper,.
- You need 1 Handful of Fresh Coriander Coarsely Chopped,.
- Prepare 3 TBSP of Sriracha,.
- It's 3 TBSP of Kewpie Mayo,.
- You need 4 of Steamed Bao,.
The chicken pieces, usually mid-section of chicken wings are marinated in. Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child. Their har cheong gai is a little bit on the costly side. This recipe for Prawn Paste Chicken will have you dreaming of travelling to Singapore soon!
Har Cheong Gai | Shrimp Paste Chicken Burger instructions
- Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao..
- Prepare the chicken patties. Slice the chicken thigh into 4 equal pieces. In a shallow bowl, add the rest of the ingredients. Stir to combine well and until the sugar has dissolved..
- Add in the chicken. Coat the chicken well with the batter. Cover with cling film and marinade 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..
- Assemble the burger. In a skillet over medium heat, add in about 2 TBSP of oil. Once oil is heated up, add in onion. Season with sugar, salt and pepper..
- Saute to combine well. Turn the heat down to low. Saute constantly until the onions are caramelized, about 30 mins. Transfer into a bowl..
- Add in coriander. Toss to combine well. Set aside. In a small bowl, add Sriracha and mayo. Stir to combine well..
- Set aside. Slice the bao into halves lengthwise. Spread the Sriracha mayo sauce on all halves. Place the chicken patties on the bottom bao..
- Top it off with the caramelized onion mixture. Close the burger with the top bao. Serve immediately..
Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection. There are hundreds of places in Singapore that sell. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong.
