Shrimp Paste Chicken (Har Cheong Gai)

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.
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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

Recipe
Ingredients
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

Cooking Method
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.