Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Shrimp Paste Chicken Burger is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Har Cheong Gai

Keyword: fried shrimp paste chicken, har cheong gai, shrimp paste chicken. Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure. Spoon some of the marinade over the chicken to create a crispy skirt.

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

Mix until pieces are coated evenly with the prawn paste marinade. The popular Har Cheong Gai had a decent portion size and a very strong fragrance. Some people may be sceptical due to the paler batter colour compared to the average. I would say that while the outer layer was quite crisp, I wished there was a stronger prawn paste fragrance and succulence within.

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.

Some people may be sceptical due to the paler batter colour compared to the average. I would say that while the outer layer was quite crisp, I wished there was a stronger prawn paste fragrance and succulence within. A not-bad version, though not mind-blowing. Wash and drain the drumlets thoroughly. Heat oil for frying in batches.

So that’s going to wrap this up with this exceptional food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!