Easiest Way to Make Favorite Har Cheong Gai | Shrimp Paste Chicken Burger

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Har Cheong Gai | Shrimp Paste Chicken Burger. Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. 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 is Cantonese for Shrimp Paste Chicken.

But Lee Kum Kee's is pretty close, I should say. Great recipe for Har Cheong Gai When the America is famous for their hot wings or buffalo wings, Singapore is famous for our Har Cheong Gai aka Shrimp Paste Chicken.

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Har Cheong Gai

To get started with this particular recipe, we must first 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 it.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:

  1. {Take of Chicken Patties:.
  2. {Prepare 300 g of Skinless Boneless Chicken Thigh,.
  3. {Take 1.5 TBSP of Granulated Sugar,.
  4. {Take 1 TBSP of Shrimp Paste Preferably Lee Kum Kee,.
  5. {Make ready 4 TBSP of Tapioca Starch,.
  6. {Get 1 TBSP of Rice Flour,.
  7. {Take 1 TBSP of Shao Xing / Hua Diao Wine,.
  8. {Get 1 TBSP of Oyster Sauce,.
  9. {Make ready 1 TBSP of Light Soy Sauce,.
  10. {Prepare 1 of Egg Lightly Beaten,.
  11. {Prepare Pinch of Sea Salt,.
  12. {Take Pinch of White Pepper,.
  13. {Prepare Pinch of Dried Mushroom Powder,.
  14. {Get of Burger:.
  15. {Make ready of Canola / Peanut / Vegetable Oil, For Frying.
  16. {Prepare 1 of Red Onion Finely Sliced,.
  17. {Take Pinch of Granulated Sugar,.
  18. {Take Pinch of Sea Salt,.
  19. {Get Pinch of Black Pepper,.
  20. {Take 1 Handful of Fresh Coriander Coarsely Chopped,.
  21. {Get 3 TBSP of Sriracha,.
  22. {Make ready 3 TBSP of Kewpie Mayo,.
  23. {Get 4 of Steamed Bao,.

I dedicate this burger to a chef whom I have learn so much from, Chef Loh Mun Hon. Har cheong gai is Singapore's answer to plain ol' fried chicken – and a way more scrumptious one, in our opinion. Chicken wings marinated in fermented shrimp paste add up to one umami-packed. Har Cheong Gai is first marinated and then dipped into a batter or dusted with a flour mixture and left to marinade overnight before deep frying it the following day.

Steps to make Har Cheong Gai | Shrimp Paste Chicken Burger:

  1. Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao..
  2. 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..
  3. 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..
  4. 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.*.
  5. 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..
  6. 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..
  7. Saute to combine well. Turn the heat down to low. Saute constantly until the onions are caramelized, about 30 mins. Transfer into a bowl..
  8. Add in coriander. Toss to combine well. Set aside. In a small bowl, add Sriracha and mayo. Stir to combine well..
  9. Set aside. Slice the bao into halves lengthwise. Spread the Sriracha mayo sauce on all halves. Place the chicken patties on the bottom bao..
  10. Top it off with the caramelized onion mixture. Close the burger with the top bao. Serve immediately..

WARNING: The moment you open the bottle of Shrimp Paste, the smell will "stink up" the whole house so ensure that you close all the rooms' doors and open your windows. Get this recipe on the next page >> Prawn Paste Chicken (also known as fermented shrimp paste chicken or "har cheong gai"/虾酱鸡) is one of my favourite local zi char dish. The main ingredient for the chicken marinade is prawn paste (shrimp paste) which is truly "smelly", pungent and will stink up your kitchen (you have been warned!) – yet it lends such a genius touch of savoury. Seriously, who doesn't enjoy the occasional meal of deep-fried chicken? In fact, I find it very hard to resist this local dish of fried prawn paste chicken that we call har cheong gai in the Cantonese dialect.

So that’s going to wrap this up with this exceptional food har cheong gai | shrimp paste chicken burger recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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