Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, har cheong gai | shrimp paste chicken burger. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really 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 cook har cheong gai | shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:
- Make ready Chicken Patties:
- Get Skinless Boneless Chicken Thigh,
- Get Granulated Sugar,
- Get Shrimp Paste Preferably Lee Kum Kee,
- Make ready Tapioca Starch,
- Make ready Rice Flour,
- Take Shao Xing / Hua Diao Wine,
- Make ready Oyster Sauce,
- Take Light Soy Sauce,
- Prepare Egg Lightly Beaten,
- Prepare Sea Salt,
- Prepare White Pepper,
- Prepare Dried Mushroom Powder,
- Make ready Burger:
- Get Canola / Peanut / Vegetable Oil, For Frying
- Get Red Onion Finely Sliced,
- Prepare Granulated Sugar,
- Take Sea Salt,
- Make ready Black Pepper,
- Take Fresh Coriander Coarsely Chopped,
- Get Sriracha,
- Take Kewpie Mayo,
- Get Steamed Bao,
The chicken pieces, usually mid-section of chicken wings are marinated in. 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.
Steps 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. Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!).
So that’s going to wrap this up with this special food har cheong gai | shrimp paste chicken burger recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
