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!
Deep Fried Har Jiong Gai (Prawn Paste Chicken)
2017-08-15 06:58:32
Ingredients
- 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
To coat
- 1/2 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- 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.
The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/
This video is brought to you by Harvey Norman, A cook’s Playground!
Hi, why do u need to prepare the coating mix an hour before cooking?
so the skin can dry.
Hi, where do u buy the prawn paste?
Hi from NTUC.