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

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. 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 can achieve it.

The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
  1. Take 1 kg - Chicken mid joint (approximately 15 pcs)
  2. Make ready 2 tablespoons - prawn paste
  3. Take 2 tablespoons - shao hsing wine
  4. Make ready 1 tablespoon - Oyster sauce (I used mushroom sauce)
  5. Prepare 1 tablespoon - sesame oil
  6. Prepare 1 tablespoon - sugar (I used cane sugar)
  7. Get Half teaspoon - white pepper
  8. Make ready Corn starch / potato starch
Steps to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING:
  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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