Crispy on the outside, juicy on the inside—that’s the magic of Har Cheong Gai! Our simple Shrimp Paste Chicken recipe is a surefire way to satisfy your cravings🍤🍗 With Mazola cooking oil, it’ll cook to perfection and your family will be asking for seconds!😍
INGREDIENTS
500g chicken wings
Mazola oil for frying
Batter:
¼ cup corn starch
¼ cup all-purpose flour
¼ tsp baking powder
1 large egg beaten
¼ cup water
Marinate ingredients:
4 Tbsp hot water omit water if you use wet shrimp paste that comes in jar
1 Tsp sugar
3 Tbsp shrimp paste
1 Tbsp oyster sauce
INSTRUCTIONS
1. Dissolve the sugar in hot water. Add the rest of the marinade ingredients.
2. Clean the chicken wings by rinsing in cold running water. Cut the chicken wing into two pieces and discard the wing tip. Put the chicken into the marinade you prepare above. Make sure every piece is coated and let them marinade for at least one hour if you are pressing for time, but best if you can marinate overnight for 8 hours or more.
3. Mix the cornstarch, flour, and baking powder in a bowl. Stir to mix. Crack in eggs and add water. Stir to mix until you get a smooth batter.
First frying:
1. Get the chicken out from the fridge 30 minutes before you plan to start cooking. 2. In a deep pot, heat enough oil for deep-frying. If you have a deep-fry thermometer, heat the oil until it registers 150°C.
3. Coat the chicken pieces in the batter. Fry the chicken a few at a time, don’t overcrowd the pot. Fry until the chicken pieces are golden brown and cooked through inside, about 5-8 minutes.
4. Place on an absorbent paper towel and continue on with the rest until you are done frying all the chicken. This part is to cook the chicken but they won’t be crispy. Let them rest for about 15 minutes before frying for the second time
Second frying:
1. Remove all the loose bits in the oil. Heat the oil back up to 190°C if you have a thermometer.
2. Fry for the second time, it will give the chicken a nice crispy crust and a darker golden brown colour. You should not let it sit too long in the oil—until it gets golden brown.
