Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Learn how to make Prawn Paste Chicken Burger (Har Cheong Gai Burger 虾酱鸡汉堡). Crispy on the outside and juicy on the inside. Meet the burger of your dreams.
Har Cheong Gai
To get started with this particular recipe, we have to prepare a few components. You can have har cheong gai | shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Take Chicken Patties:
- Get 300 g Skinless Boneless Chicken Thigh,
- Get 1.5 TBSP Granulated Sugar,
- Take 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
- Get 4 TBSP Tapioca Starch,
- Get 1 TBSP Rice Flour,
- Prepare 1 TBSP Shao Xing / Hua Diao Wine,
- Get 1 TBSP Oyster Sauce,
- Take 1 TBSP Light Soy Sauce,
- Prepare 1 Egg Lightly Beaten,
- Take Pinch Sea Salt,
- Take Pinch White Pepper,
- Get Pinch Dried Mushroom Powder,
- Prepare Burger:
- Take Canola / Peanut / Vegetable Oil, For Frying
- Take 1 Red Onion Finely Sliced,
- Get Pinch Granulated Sugar,
- Take Pinch Sea Salt,
- Get Pinch Black Pepper,
- Take 1 Handful Fresh Coriander Coarsely Chopped,
- Make ready 3 TBSP Sriracha,
- Prepare 3 TBSP Kewpie Mayo,
- Make ready 4 Steamed Bao,
Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it! Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child. Their har cheong gai is a little bit on the costly side. Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection.
Instructions to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao.
- Prepare the chicken patties. - - Slice the chicken thigh into 4 equal pieces. - - In a shallow bowl, add the rest of the ingredients. - - Stir to combine well and until the sugar has dissolved.
- Add in the chicken. - - Coat the chicken well with the batter. - - Cover with cling film and marinade in the fridge overnight. - - Prepare a dutch oven with 2 inches of oil over medium heat.
- To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.* - - Using a pair of tongs, gently drop the chicken into the oil away from you. - - *Do not discard the marinade.*
- Spoon some of the marinade over the chicken to create a crispy skirt. - - Deep fried until golden brown on both sides. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper.
- Assemble the burger. - - In a skillet over medium heat, add in about 2 TBSP of oil. - - Once oil is heated up, add in onion. - - Season with sugar, salt and pepper.
- Saute to combine well. - - Turn the heat down to low. - - Saute constantly until the onions are caramelized, about 30 mins. - - Transfer into a bowl.
- Add in coriander. - - Toss to combine well. - - Set aside. - - In a small bowl, add Sriracha and mayo. - - Stir to combine well.
- Set aside. - - Slice the bao into halves lengthwise. - - Spread the Sriracha mayo sauce on all halves. - - Place the chicken patties on the bottom bao.
- Top it off with the caramelized onion mixture. - - Close the burger with the top bao. - - Serve immediately.
Their har cheong gai is a little bit on the costly side. Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection. There are hundreds of places in Singapore that sell. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way.
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