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!

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Ingredients

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12chicken mid wings
2tbsp prawn paste
1tbsp sugar
1tbsp sesame oil
2tbsp shao hsing
1tbsp oyster sauce
½tsp white pepper
6tbsp plain flour
6tbsp potato starch
1 egg
50ml water
¼tsp baking powder

Directions

1.

Add 2 tbsp prawn paste to 12 chicken mid wings
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2.

Add 1 tbsp sugar, 1 tbsp sesame oil, 2 tbsp shao hsing wine, 1/2 tsp white pepper, 1 tbsp oyster sauce and mix well.
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3.

Transfer mixture to bag and marinate for 4 hours
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4.

Add 6tbsp plain flour, 6 tbsp potato statch, 1/4 tsp baking powder, a beaten egg, 50ml of water, and mix up the batter until smooth
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5.

Take the wings out and drop them into the batter
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6.

Deep fry and keep oil at 180 degrees C
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7.

When the wings start to float in 3-4 mins, remove.
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8.

Savour. Eat more until finish.
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