Simple Way to Prepare Quick Har Cheong Gai | Shrimp Paste Chicken

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

1. Get 4.5 TBSP Granulated Sugar,
2. Take 3 TBSP Lee Kum Kee's Shrimp Paste,
3. Make ready 3/4 Cup Tapioca Starch,
4. Prepare 3 TBSP Rice Flour,
5. Take 3 TBSP Shao Xing / Hua Diao Wine,
6. Take 3 TBSP Oyster Sauce,
7. Get 3 TBSP Light Soy Sauce,
8. Make ready 3 Egg Lightly Beaten,
9. Get Pinch Sea Salt,
10. Get Canola / Peanut / Vegetable Oil, For Frying
11. Prepare Pinch White Pepper,
12. Get 1/4 Cup Lee Kum Kee's Plum Sauce,
13. Make ready 1/4 Cup Lao Gan Ma's Chili Crisp,
14. Make ready Pinch Dried Mushroom Powder,
15. Get 1 kg Chicken Flats,

Instructions to make Har Cheong Gai | Shrimp Paste Chicken:

1. In a large bowl, add sugar, shrimp paste, tapioca starch, rice flour, Shao Xing wine, oyster sauce and soy sauce. - - Stir to combine well and until smooth, making sure no large lumps. - - Add in eggs, salt, pepper and mushroom powder. - - Whisk until well combined.
2. Add in the chicken flats. - - Toss and coat the chicken well with the batter. - - Make sure the chicken is fully submerged in the batter.
3. Cover with cling film and marinate 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.
4. 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.
5. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper. - - In a small bowl, mix plum sauce and Lao Gan Ma's chili crisp well. This will be the dipping sauce. - - Serve the chicken immediately with the dipping sauce.

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