Prawn Paste Chicken Cutlet

Mains
Poultry

Easy Level:

Cook Time:

Servings:

4

Prawn Paste Chicken, aka ‘Har Cheong Gai’ is beloved to any zi char or meat lover. The feeling of crispy CRUNCH that fills our mouths with flavor is unforgettable and the juices delightful. 
Our recipe today is that of a prawn paste chicken cutlet – one that will stun you because it’s so easy yet so yummy! We used boneless chicken legs for this, and on completing the marinating of the meat, deep fried it in Oki premium sunflower oil, leading to a sumptuous dish. 
Recipe serves 4, though you might want to cook more! 
Find out more about Oki oil here: 
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Ingredients

Adjust Servings
US / Metric
0.00
boneless
boneless
chicken legs
0.00
boneless
boneless
chicken legs
OKI premium sunflower oil for frying
OKI premium sunflower oil for frying

Marinade:

ml
ml
prawn paste
ml
ml
prawn paste
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
grated ginger
0.00
tbsp
tbsp
grated ginger
0.00
tbsp
tbsp
hua tiao wine
0.00
tbsp
tbsp
hua tiao wine
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tsp
tsp
white pepper powder
0.00
tsp
tsp
white pepper powder
batter
batter
0.00
g
g
plain flour
0.00
g
g
plain flour
0.00
g
g
tapioca flour
0.00
g
g
tapioca flour
0.00
tsp
tsp
baking powder
0.00
tsp
tsp
baking powder
0.00
tsp
tsp
sodium bicarbonate
0.00
tsp
tsp
sodium bicarbonate
0.00
ml
ml
water
0.00
ml
ml
water
0.00
egg
0.00
egg

Steps

1

Tenderize and flatten boneless chicken legs with a meat hammer and put them in a zip lock bag.
Tenderize and flatten boneless chicken legs with a meat hammer and put them in a zip lock bag.
Mark as completed

2

Add all the marinade ingredients, seal zip lock bag and massage bag to mix well.
Add all the marinade ingredients, seal zip lock bag and massage bag to mix well.
Mark as completed

3

Set in the fridge to marinate for at least 2 to 4 hours, or overnight if you have the time.
Set in the fridge to marinate for at least 2 to 4 hours, or overnight if you have the time.
Mark as completed

4

In a large mixing bowl add and mix together all the batter ingredients.
In a large mixing bowl add and mix together all the batter ingredients.
Mark as completed

5

Add chicken legs along with the marinade from the zip lock bag. Mix well and make sure the chicken legs are evenly coated with the batter.
Add chicken legs along with the marinade from the zip lock bag. Mix well and make sure the chicken legs are evenly coated with the batter.
Mark as completed

6

Heat Oki premium sunflower oil in a wok or pan to about 180°C.
Heat Oki premium sunflower oil in a wok or pan to about 180°C.
Mark as completed

7

Deep fry the chicken legs in batches until golden brown to maintain the temperature of the oil. Set aside on a rack, bring the oil back up to heat and deep fry the cullets for a second time to make them super crispy.
Deep fry the chicken legs in batches until golden brown to maintain the temperature of the oil. Set aside on a rack, bring the oil back up to heat and deep fry the cullets for a second time to make them super crispy.
Mark as completed

8

Cut them into serving slices and serve with lemon wedges on the side.
Cut them into serving slices and serve with lemon wedges on the side.
Mark as completed

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