Prawn Paste Chicken

Preparation time

5 Minutes

Cooking time

20 Minutes

Serves

4

The hawker nearby you doesn't serve Har Cheong Gai, better known as Prawn Paste Chicken? Don't worry, here you can find out how to make your own delicious ones!

Embed

Succulent bits of chicken, fried in a savoury batter of prawn paste to give them their distinct flavour.

Ingredients

500
grams
Chicken Wings
, cut at the joints or use drumlettes or mid-joints
Vegetable Oil
, for deep-frying
1 1/2
tablespoons
Prawn Paste
1
teaspoon
Sugar
1
teaspoon
Sesame Oil
1
teaspoon
Ginger Juice
, grate some ginger and squeeze the pulp
1/4
teaspoon
Oyster Sauce
1
teaspoon
Chinese Cooking Wine
, Hua Tiao/Shao Hsing

Directions

In a bowl, combine the marinade ingredients until a paste is formed. Marinade the chicken with the sauce for at least an hour or overnight in the fridge.
Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, until the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.
Heat oil in a wok or pot to about 180 degrees Celsius. Deep fry in batches for about 5 minutes, or until the chicken is golden brown, turning once half way.
During the last minute of deep-frying, turn the heat up slightly to allow the chicken to crisp well. Drain excess oil on paper towels before serving.

My Watchlist

To create a watch list please or register.