Har Cheong Gai | Shrimp Paste Chicken Burger
Har Cheong Gai | Shrimp Paste Chicken Burger

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going 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 tasty. 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. Har cheong gai is regarded as one of the most popular family fried chicken dishes in Singapore, and is made with fermented shrimp paste (har cheong). 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.

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 cook that.

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

But har cheong mean shrimp paste in Cantonese. 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.

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.

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. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong.

So that’s going to wrap this up for this exceptional food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!