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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

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We hope you got insight from reading it, now let’s go back to 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. You can cook 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying using 8 ingredients and 6 steps. Here is how you achieve that.

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. Prepare 2 tablespoons - prawn paste
  3. Use 2 tablespoons - shao hsing wine
  4. Provide 1 tablespoon - Oyster sauce (I used mushroom sauce)
  5. You need 1 tablespoon - sesame oil
  6. Use 1 tablespoon - sugar (I used cane sugar)
  7. You need Half teaspoon - white pepper
  8. Use Corn starch / potato starch
Instructions 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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