Har Cheong Gai (虾酱鸡)
The most important ingredient for prawn paste chicken – other than prawn paste and chicken – is water. Tapioca starch is also crucial. That's what Hong Kong Street Zhen Ji uses for its very popular har cheong gai. It's way better than cornflour.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp sugar
- 1/2 tbsp oyster sauce
- 2 tbsp water
- 2 tbsp har cheong ((虾酱, fermented prawn paste))
- 2 chicken legs, about 400 g (wash, drain, chop chunky)
- 1/4 cup tapioca starch
- corn oil for deep-frying
Instructions
- 1
Add sugar, oyster sauce, water and har cheong to chicken. Stir thoroughly. Marinate 3-4 hours refrigerated, turning over once mid-way.
- 2
Bring chicken to room temperature. Shake off excess marinade from chicken. Dredge in tapioca starch till thinly coated. Pat lightly to get rid of excess starch.
- 3
Deep-fry chicken in moderately hot oil over medium heat till cooked through and lightly golden brown. Remove chicken to a sieve. Increase heat to high. Heat oil till just smoking. Refry chicken till golden brown. Drain in a sieve lined with paper towels. Serve immediately.