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Home / Easiest Way to Make Perfect 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

Easiest Way to Make Perfect 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

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烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING 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 cook that.

Ingredients of 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

  1. It's 1 kg of - Chicken mid joint (approximately 15 pcs).
  2. Prepare 2 tablespoons of - prawn paste.
  3. It's 2 tablespoons of - shao hsing wine.
  4. It's 1 tablespoon of - Oyster sauce (I used mushroom sauce).
  5. Prepare 1 tablespoon of - sesame oil.
  6. It's 1 tablespoon of - sugar (I used cane sugar).
  7. It's Half of teaspoon - white pepper.
  8. Prepare of Corn starch / potato starch.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING instructions

  1. Use a bowl mix the above seasoning well (the prawn paste sauce that I used is in the picture below).
  2. Pour it over the mid joints, massage and marinate well *recommended to marinate over 1 night*.
  3. Preheat oven 200degree Celsius.
  4. Coat corn starch / potato starch all over the mid joints (give it a good shake to get rid of the excess).
  5. Baked till it turns golden brown and crispy.
  6. Enjoy! 😋😋.

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