oven baked har jiong gai (虾酱鸡) | prawn paste chicken

If you have never tasted har jiong gai before, the idea of marinating chicken in a paste that is made with fermented ground shrimp that has been mixed with salt is, well, totally off-putting.

But if you have eaten har jiong gai any time in the past, you’d know that it is not just delicious, it is addictive. 

Har jiong gai tastes like nothing else. It is unique. 

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It is OH-SO-NICE. 

Even the LAM loves it. 

This version of har jiong gai that I am sharing today is oven-baked. If you wish, you can air-fry the wings or even deep fry them. Sometimes I bake them in the oven earlier then do a quick 2-minute deep fry before serving. 

Here’s how.

Season the chicken wings or drumlets or mid-joints (my favorite) with Shaoxing wine, sugar, prawn paste (I used this), oyster sauce and white pepper.

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Give everything a good mix – wear gloves and stop breathing for a while if you must – then cover the bowl with cling film, return the chicken into the fridge and marinate at least 4 hours. If you can leave it over-night, the flavors will be better.

About an hour before cooking, in a bowl, mix together plain flour, baking powder and baking soda.

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Coat the chicken with the flour.

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Place on a baking dish or wire rack and leave it to dry in the fridge, uncovered. Drying = less moisture = more crispy chicken.

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Spray the chicken with oil (from a spray can). Bake the chicken in the oven at 200°C for 10 minutes. Turn the chicken over, spray again with oil then bake another 10-15 minutes, or until all the chicken pieces have turned golden brown.

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Serve the chicken immediately, with chili sauce, or Sriracha hot sauce, or any sauce, or even no sauce.

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Just be sure to make at least 50% more than you think you need. 

Either that or hide some (like I do from the LAM). 😀

Go buy some chicken and prawn paste sauce. Like NOW!

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Oven Baked Har Jiong Gai (虾酱鸡) | Prawn Paste Chicken
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Ingredients
  1. 1kg chicken parts - wings or drumlets or mid-joints
  2. 2 tablespoons Shaoxing wine
  3. 2 tablespoons prawn paste - I used Lee Kum Kee
  4. 2 tablespoons oyster sauce
  5. 1 tablespoon sugar
  6. 1 teaspoon ground white pepper
To coat
  1. 1/2 cup plain flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
Instructions
  1. Season the chicken wings or drumlets or mid-joints (my favorite) with Shaoxing wine, sugar, prawn paste, oyster sauce and white pepper.
  2. Give everything a good mix – wear gloves and stop breathing for a while if you must – then cover the bowl with cling film, return the chicken into the fridge and marinate at least 4 hours. If you can leave it over-night, the flavors will be better.
  3. About an hour before cooking, in a bowl, mix together plain flour, baking powder and baking soda.
  4. Coat the chicken with the flour.
  5. Place on a baking dish or wire rack and leave it to dry in the fridge.
  6. Spray the chicken with canola oil. Bake the chicken in the oven at 200°C for 10 minutes. Turn the chicken over, spray again with canola oil then bake another 10-15 minutes, or until all the chicken pieces have turned golden brown.
  7. Serve the chicken immediately, with chili sauce, or Sriracha hot sauce, or any sauce, or even no sauce.
Adapted from Yvonne Mah
Adapted from Yvonne Mah
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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