I super love Har Jiong Gai!
Marinate the chicken over-night for best flavor and then coat and deep fry. And I have worked with Harvey Norman Singapore to bring you a video on how to cook this deliciously fragrant dish in the easiest, fuss-free way using a deep fryer that not only deep fries, but is also able to stir-fry, among other functions!
All I can say is make sure you cook at least 1.5 times more chicken than you think you need because they get eaten fast. Very fast!
- 1kg chicken parts - wings or drumlets or mid-joints
- 2 tablespoons Shaoxing wine
- 2 tablespoons prawn paste
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon ground white pepper
- 1/2 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Season the chicken wings or drumlets or mid-joints (my favorite) with Shaoxing wine, sugar, prawn paste, oyster sauce and white pepper.
- 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.
- Coat the chicken with the flour. Deep fry until the chicken turns golden brown and is cooked through.
This video is brought to you by Harvey Norman, A cook’s Playground!