Har Cheong Gai
Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it’s a mark of a true blue local.
We’re glad to say that we are damn proud of our recipe, it’s definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you’ll be able to achieve an absolutely awesome HCG, crispy on the outside, and full of juicy flavours on the inside. The pinnacle of crispy chicken perfection!
After testing out with both corn starch and potato starch batter, we decided on the potato starch batter as its gives that layer of crispy crunch to the wings that we love. 4 hours of marinating is just nice, so the wings don’t end up overly salty.
One thing to take note, if you’re deep frying the wings straight out from the fridge, make sure to bring the oil all the way up till it smokes, as the cold wings will reduce the temperature when you drop them it.
All we can say is, you wouldn’t be able to stop at one! Or ten!
|12chicken mid wings|
|2tbsp prawn paste|
|1tbsp sesame oil|
|2tbsp shao hsing|
|1tbsp oyster sauce|
|½tsp white pepper|
|6tbsp plain flour|
|6tbsp potato starch|
|¼tsp baking powder|