Har Cheong Gai 虾酱鸡 Recipe
Har Cheong Kai Recipe
1kg Chicken (bone in better, can use chicken wings or whole legs – cut into chunky pieces)
1 teaspoon Sugar.
1 teaspoon Sesame Oil.
1 teaspoon Hua Tiao Chiew or Mei Kwei Lo, optional (Chinese wine).
1 tablespoon Ginger Juice (extracted from grated fresh ginger, discard pulp).
2 tablespoons Fine Shrimp Sauce (Har Cheong – 虾酱 from Hong Kong Style).
2 tablespoons All Purpose Flour.
1 tablespoons Rice Flour.
Groundnut Oil for Deep-frying.
Small limes when serving.
1. Wash chicken pieces and pat dry with paper kitchen towels thoroughly.
2. Put the rest of the ingredients to the chicken and mix well.
3. Keep aside for at least 60 minutes and up to 12 hours in the fridge. Bring to room temperature before frying.
4. Heat oil in wok and when it is very hot, add the chicken pieces (divide into a few batches so that oil temperature is maintained). Once the chicken pieces are seared, lower heat to medium and continue to deep-fry for about 5 minutes.
5. Remove chicken pieces with a perforated ladle and drain on paper kitchen towels.
6. Deep-fry the remaining batches. Keep aside till needed or proceed to the next step.
7. Turn heat up on high and when oil is very hot, deep-fry the chicken pieces a second time until the skin blister to a crisp golden brown. Place on oil absorbent towels to drain oil completely.
7. Serve immediately with small limes (some thin slices of tomatoes and cucumber, also lettuce if you like).
Note: If you are cooking for a party, you can deep-fry the chicken a day ahead and keep the food in the fridge. Bring them out to room temperature a few hours ahead of time and do the second frying on Method at step 7 just before serving.
Warning for those not accustomed to shrimp sauce: Some have liken it to smelly socks before cooking. Your house will be pungent and neighbours may dump rubbish at your doorstep. To solve the problem, put a bowl of crushed lemon slices and water near the wok, turn on your stove exhaust, open your main door when frying and invite neighbours to partake the wings.
Happy cooking, eating and bonding 😀