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Har Cheong Gai | Shrimp Paste Chicken
Har Cheong Gai | Shrimp Paste Chicken

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The ingredients needed to prepare Har Cheong Gai | Shrimp Paste Chicken:
  1. Prepare 4.5 TBSP Granulated Sugar,
  2. Prepare 3 TBSP Lee Kum Kee's Shrimp Paste,
  3. Prepare 3/4 Cup Tapioca Starch,
  4. Get 3 TBSP Rice Flour,
  5. Take 3 TBSP Shao Xing / Hua Diao Wine,
  6. You need 3 TBSP Oyster Sauce,
  7. Provide 3 TBSP Light Soy Sauce,
  8. Use 3 Egg Lightly Beaten,
  9. Get Pinch Sea Salt,
  10. Prepare Canola / Peanut / Vegetable Oil, For Frying
  11. Provide Pinch White Pepper,
  12. Provide 1/4 Cup Lee Kum Kee's Plum Sauce,
  13. Use 1/4 Cup Lao Gan Ma's Chili Crisp,
  14. Take Pinch Dried Mushroom Powder,
  15. Use 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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