烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING. Almost everybody in Singapore loves prawn paste chicken wings (Har Cheong Gai). Although I must say that these wings are best if deep-fried, I know many of you dislike deep-frying. See more ideas about Food, Ethnic recipes, Drunken chicken.
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Khao Man Gai(Chicken on rice) Khao Mu Daeng ( Thai Red Pork on Rice) Khao Op Mor Din (Baked Rice in Earthenware Pot). (Fried Chicken Gizzard and Liver) Sambal Goreng Buncis.
You can have 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING using 8 ingredients and 6 steps. Here is how you achieve that.
Ingredients of 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING
- You need 1 kg of - Chicken mid joint (approximately 15 pcs).
- Prepare 2 tablespoons of - prawn paste.
- Prepare 2 tablespoons of - shao hsing wine.
- Prepare 1 tablespoon of - Oyster sauce (I used mushroom sauce).
- You need 1 tablespoon of - sesame oil.
- You need 1 tablespoon of - sugar (I used cane sugar).
- You need Half of teaspoon - white pepper.
- It's of Corn starch / potato starch.
烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING instructions
- Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below).
- Pour it over the mid joints, massage and marinate well *recommended to marinate over 1 night*.
- Preheat oven 200degree Celsius.
- Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess).
- Baked till it turns golden brown and crispy.
- Enjoy! 😋😋.