Har Cheong Gai (prawn paste chicken) By Uginia Tay
Contribute by May Tay To BC
Ingredients:
Part 1 (marinate chicken)
1 kg chicken mid wings and drumsticks
3 tbsp of Shrimp sauce
2.5 tbsp of Sugar
2.5 tbsp of Sesame Oil
2 tbsp of Chinese Wine
Part 2
1.5 cup Plain Flour
2 tsp baking soda,
1 tsp of baking powder
Mix all ingredients in Part 1 except chicken wings and drumsticks. Blend it smoothly together until sugar dissolved. Then add wings and drums to the batter till the chicken is evenly coated, keep the marinated chicken in a container with cover and leave it inside the fridge for at least 2hours or more.
20mins before frying. Mix all ingredients in Part 2. Coating each marinated chicken wing and drum in mixed flour together.
Heat oil for deep frying, ensuring that the oil is very hot and oil is just enough to cover the wings and drums entirely. Put wings and drums into the hot oil. After about 4-5mins, turn the chicken to another side using a pair of chopsticks to separate the wings and drums so they don't stick together. Lower the heat slightly to medium heat but NOT low heat. And fry both side of chicken until golden brown.
Place a paper towel on a plate to remove access oil from the cooked chicken for about 3-5mins. Then remove the paper towel and serve.
Enjoy ya!!!
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