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The ingredients needed to prepare Har Cheong Gai | Shrimp Paste Chicken:
- Get 4.5 TBSP Granulated Sugar,
- You need 3 TBSP Lee Kum Kee's Shrimp Paste,
- You need 3/4 Cup Tapioca Starch,
- You need 3 TBSP Rice Flour,
- Provide 3 TBSP Shao Xing / Hua Diao Wine,
- Provide 3 TBSP Oyster Sauce,
- Prepare 3 TBSP Light Soy Sauce,
- You need 3 Egg Lightly Beaten,
- Use Pinch Sea Salt,
- Provide Canola / Peanut / Vegetable Oil, For Frying
- Prepare Pinch White Pepper,
- Get 1/4 Cup Lee Kum Kee's Plum Sauce,
- Prepare 1/4 Cup Lao Gan Ma's Chili Crisp,
- Provide Pinch Dried Mushroom Powder,
- Prepare 1 kg Chicken Flats,
Instructions to make Har Cheong Gai | Shrimp Paste Chicken:
- 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.
- Add in the chicken flats. - - Toss and coat the chicken well with the batter. - - Make sure the chicken is fully submerged in the batter.
- 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.
- 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. - - 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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