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烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

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We hope you got insight from reading it, now let's go back to 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. You can have 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying using 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:

You need 1 kg of - Chicken mid joint (approximately 15 pcs).
Use 2 tablespoons of - prawn paste.
Prepare 2 tablespoons of - shao hsing wine.
Get 1 tablespoon of - Oyster sauce (I used mushroom sauce).
Prepare 1 tablespoon of - sesame oil.
You need 1 tablespoon of - sugar (I used cane sugar).
You need Half of teaspoon - white pepper.
Use of Corn starch / potato starch.

Steps to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:

Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below).
Pour it over the mid joints, massage and marinate well *recommended to marinate over 1 night*.
Preheat oven 200degree Celsius.
Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess).
Baked till it turns golden brown and crispy.
Enjoy! 😋😋.

The way to make Har Cheong Gai is unique amongst other fried chicken recipes in that the chicken is not just marinated first and then either dipped into a batter or dusted with a flour mixture before deep frying. Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken!

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