My take with directions and missing ingredients: Prawn Paste Chicken (Har Cheong Gai 虾酱鸡) A national favorite dish in Singapore and a must-order at local zi-char hawker stalls. Now you can replicate this dish at home at a fraction of the cost. 3 simple steps: Marinate, flour mixture and deep fry. You get super crispy, golden-brown chicken wings on your dinner table, in the comfort of your own home! Ingredients • 15 chicken wings (they used flats, the mid wing) • Cooking oil to fill your pan to 2 inches deep Sauce mixture: • 1 tbsp prawn paste (kinda pinkish purple color) • 2 tbsp oyster sauce • 1 tbsp Chinese wine • 1 tbsp sugar • 1 tbsp sesame oil • some pepper (they used white pepper, maybe ½-1 t) Flour mixture: • 80g potato starch • 80g plain flour • 1 tsp baking powder • 1 egg • 110 ml of cold water Directions Combine sauce items and mix well. Pour over chicken wings and coat well. Refrigerate and marinate for at least 3 hours, but best overnight) Take wings out of fridge and let warm to room temperature Make the batter: Mix egg and set aside. Mix all dry ingredients. Add egg and water and mix well, until you have a smooth consistency. Add the batter to the wings and mix well. Let rest for 10 minutes Heat oil in pan and fry wings until golden brown. Drain on rack or paper towels. Do in batches if your pan is smaller - don’t overcrowd! Serve!!!
It looks similar to bagoong given the color, so I was thinking I’d go with that when I try the recipe. Some of the shrimp/prawn pastes say ‘sautéed’ and includes soy oil, which possibly could affect the crispiness? Saw a similar recipe online that says you can also use the Malaysian/Indonesian belacan fermented shrimp paste, which comes in a semi-moist block or cake and must be hydrated with 4 tsp of hot water. The woman at a small Indonesian restaurant/market said some of their belacan needs to be cooked before use, but they alternately sold jars of Filipino bagoong, which is leaning me towards that route for a first attempt.
Thanks for the recipe, my husband used to buy home but they never marinated the chicken, the meat is tasteless, all the seasoning is on the skin, just like KFC, tasteless if bite into the meat.
Delicious 🤤
very nice. love the preparation and presentation. thanks for sharing. love it.
thank you for liking our video. you are most welcome! hope u'll try cooking it! :)
Hi, so yummy with crispy exterior. Do u think I can air fry instead?
U can air fry if u change the flour to less wet
My take with directions and missing ingredients:
Prawn Paste Chicken (Har Cheong Gai 虾酱鸡)
A national favorite dish in Singapore and a must-order at local zi-char hawker stalls. Now you can replicate this dish at home at a fraction of the cost. 3 simple steps: Marinate, flour mixture and deep fry. You get super crispy, golden-brown chicken wings on your dinner table, in the comfort of your own home!
Ingredients
• 15 chicken wings (they used flats, the mid wing)
• Cooking oil to fill your pan to 2 inches deep
Sauce mixture:
• 1 tbsp prawn paste (kinda pinkish purple color)
• 2 tbsp oyster sauce
• 1 tbsp Chinese wine
• 1 tbsp sugar
• 1 tbsp sesame oil
• some pepper (they used white pepper, maybe ½-1 t)
Flour mixture:
• 80g potato starch
• 80g plain flour
• 1 tsp baking powder
• 1 egg
• 110 ml of cold water
Directions
Combine sauce items and mix well.
Pour over chicken wings and coat well. Refrigerate and marinate for at least 3 hours, but best overnight)
Take wings out of fridge and let warm to room temperature
Make the batter: Mix egg and set aside. Mix all dry ingredients. Add egg and water and mix well, until you have a smooth consistency.
Add the batter to the wings and mix well. Let rest for 10 minutes
Heat oil in pan and fry wings until golden brown. Drain on rack or paper towels. Do in batches if your pan is smaller - don’t overcrowd!
Serve!!!
National favourite dish?
Is it prawn paste as Belachan or pureed prawns ? And how to make?
Hi, is Chinese wine also hua diao jiu
Yes it is. 😊
Hi is that prawn paste or fermented beancurd? Thanks for the recipe
There's an error in the video. It's prawn paste. Refer to the caption. Thanks 😊
Can I use cornflour plus pospose flour?
Yes can
Tks
Is prawn paste similar to "bagoong"?
I'm not sure what's bagoong. U can get this in any Asian supermarket.
It looks similar to bagoong given the color, so I was thinking I’d go with that when I try the recipe. Some of the shrimp/prawn pastes say ‘sautéed’ and includes soy oil, which possibly could affect the crispiness? Saw a similar recipe online that says you can also use the Malaysian/Indonesian belacan fermented shrimp paste, which comes in a semi-moist block or cake and must be hydrated with 4 tsp of hot water. The woman at a small Indonesian restaurant/market said some of their belacan needs to be cooked before use, but they alternately sold jars of Filipino bagoong, which is leaning me towards that route for a first attempt.
Can I use the drums sections too instead of just the flats?
Definitely:)
Thank you! I'm going to try this next after your Hakka pork
Thank you very much Ivy! Pls share with us how it goes for u :)
What can i substitute the potato starch with please?
Hi.. u can use corn starch too. thanks. :)
@@JCCookery thank you very much.
@@gracewinter-alsop7900 U're welcome :)
hi, what can i substitute chinese wine with?
U can try dry sherry. The closest substitute for it.
Where can we buy the prawn paste? Thank you.
U can get it in any asian supermarket. 😊
Can I roast it in the oven instead of deep frying?
It will be different texture.
I’m a bit confused, your video at 0.23 written fermented beans?
Oh dear.. so sorry it's an error. It's prawn/shrimp paste. We will do the adjustment. Thank you for pointing it out to us.
what can be substitute for shrimp paste?
I skip oyster sauce and use permented beancurd
What is prawn paste..where can I buy it?
Hi. Another name will be fine shrimp sauce. Easily available in any asian supermarket.
Check this: smile.amazon.com/Lee-Kum-Kee-Shrimp-Sauce/dp/B0000CNU5Q/ref=sr_1_15?crid=1WAJU0E2666TA&keywords=prawn%2Bpaste&qid=1666751020&qu=eyJxc2MiOiIyLjk4IiwicXNhIjoiMi4wMSIsInFzcCI6IjEuODkifQ%3D%3D&sprefix=prawn%2Bpaste%2Caps%2C149&sr=8-15&th=1
Whats prawn paste and does it come in a tin?
Another name for it will be fine shrimp sauce. It's easily available in any asian supermarket. It's in a bottle. Thank you. :)
Try this: smile.amazon.com/Lee-Kum-Kee-Shrimp-Sauce/dp/B0000CNU5Q/ref=sr_1_15?crid=1WAJU0E2666TA&keywords=prawn%2Bpaste&qid=1666751020&qu=eyJxc2MiOiIyLjk4IiwicXNhIjoiMi4wMSIsInFzcCI6IjEuODkifQ%3D%3D&sprefix=prawn%2Bpaste%2Caps%2C149&sr=8-15&th=1
Prawn paste is belacan?
Yes, he is using the wet type that we often use it to fry kangkong.
Hi, for the cold water. Is this referring to the room temperature water? Or ice water ?
Cold water from the fridge. Not room temperature.
Thanks for the recipe, my husband used to buy home but they never marinated the chicken, the meat is tasteless, all the seasoning is on the skin, just like KFC, tasteless if bite into the meat.
Hope u like this recipe
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:)