Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, har cheong gai | shrimp paste chicken burger. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Exceptional Food Picked At Its Peak By Our Partners & Brought To Your Door For Free. Keyword: shrimp paste chicken, har cheong gai, fried shrimp paste chicken. 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.

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 can achieve it.

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

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

Mix until pieces are coated evenly with the prawn paste marinade. 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!). With the right steps, you'll be able to achieve an absolutely awesome HCG, crispy on the outside, and full of juicy flavours on.

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.

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!). With the right steps, you'll be able to achieve an absolutely awesome HCG, crispy on the outside, and full of juicy flavours on. 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. Wash and drain the drumlets thoroughly.

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