Shrimp Paste Chicken (Har Cheong Gai), a quick and easy recipe that is guaranteed to make your mouth water!
Another one of our favorite dish from Singapore is Shrimp Paste Chicken, commonly known as "Har Cheong Gai" a direct translation from Cantonese. It is made from fermented shrimp paste along with some other ingredients and is probably one of the most popular family fried chicken dishes in Singapore. I remember that whenever we ate out as a family, this dish would always be a favorite request.
I tried The MeatMen Sg's recipe and it was an instant hit! Bella and Jamie loved it and it was extremely easy to prepare. I did not have any potato starch for the batter and substituted it with corn starch instead. It worked out just fine but I had to add a little more water to the batter. I will most definitely try making it again with potato starch as this is going to be a frequent dish in our household.
Shrimp Paste Chicken (Har Cheong Gai)
by Miss Crumbs A Lot, adapted from The MeatMen Sg
16 pieces Chicken Mid-Joint Wings
3 tbsp Shrimp Paste
1 1/2 tbsp Sugar
1 1/2 tbsp Sesame Oil
3 tbsp Shao Xing Cooking Wine
1 1/2 tbsp Oyster Sauce
3/4 tsp White Pepper Powder
6 tbsp Plain Flour
6 tbsp Potato or Corn Starch
1 Egg (beaten)
50 ml Water
1. Mix chicken wings with shrimp paste, sugar, sesame oil, Shao Xing cooking wine, oyster sauce and white pepper powder. Mix well.
2. Transfer to a Ziploc bag and marinate for 4 hours or overnight.
3. Mix flour, starch, beaten eggs and water to form a smooth batter.
4. Add the chicken in to batter and ensure it is coated well.
5. Deep fry in 350 degree oil for 3 to 4 min or until golden brown.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.