Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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) and a host of other spices and ingredients. The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style. The recipe for har cheong gai differs from other fried.

Har Cheong Gai

To get started with this particular recipe, we have to first prepare a few ingredients. You can have har cheong gai | shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:

1. Make ready Chicken Patties:
2. Make ready 300 g Skinless Boneless Chicken Thigh,
3. Get 1.5 TBSP Granulated Sugar,
4. Take 1 TBSP Shrimp Paste Preferably Lee Kum Kee,
5. Make ready 4 TBSP Tapioca Starch,
6. Get 1 TBSP Rice Flour,
7. Get 1 TBSP Shao Xing / Hua Diao Wine,
8. Get 1 TBSP Oyster Sauce,
9. Take 1 TBSP Light Soy Sauce,
10. Take 1 Egg Lightly Beaten,
11. Get Pinch Sea Salt,
12. Make ready Pinch White Pepper,
13. Make ready Pinch Dried Mushroom Powder,
14. Take Burger:
15. Make ready Canola / Peanut / Vegetable Oil, For Frying
16. Prepare 1 Red Onion Finely Sliced,
17. Prepare Pinch Granulated Sugar,
18. Take Pinch Sea Salt,
19. Get Pinch Black Pepper,
20. Prepare 1 Handful Fresh Coriander Coarsely Chopped,
21. Make ready 3 TBSP Sriracha,
22. Make ready 3 TBSP Kewpie Mayo,
23. Prepare 4 Steamed Bao,

Great recipe for Har Cheong Gai So I thought why not make it again to share with you lovely people. This makes a perfect New Year party snack,. This unique combination of ingredients results in a golden and crispy chicken that is packed with flavor.

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 is commonly found at numerous hawkers centers throughout Singapore, and it is usually served with a dipping sauce on the side. Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it's a mark of a true blue local. We're glad to say that we are damn proud of our recipe, it's definitely AS GOOD AS those outside, or even better (we mean what we say!). It does not work well for this recipe - fresh is recommended. ½ Tbsp Prawn / Shrimp Fermented paste Ah Tan Wings' Har Cheong Gai achieves its extra crusty batter from being deep-fried twice. The chicken comes with a side of chilli dip, which provides a sourish, spicy kick that will get you exclaiming "shiok ah!".

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