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Har Cheong Gai (虾酱鸡)

The most important ingredient for prawn paste chicken – other than prawn paste and chicken – is water. Tapioca starch is also crucial. That's what Hong Kong Street Zhen Ji uses for its very popular har cheong gai. It's way better than cornflour.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Marinate Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Chinese, Malaysia, Singapore
Servings 4
Calories 195 kcal

Ingredients
  

  • 1 tbsp sugar
  • ½ tbsp oyster sauce
  • 2 tbsp water
  • 2 tbsp har cheong (虾酱, fermented prawn paste)
  • 2 chicken legs, about 400 g wash, drain, chop chunky
  • ¼ cup tapioca starch
  • corn oil for deep-frying

Instructions
 

  • Add sugar, oyster sauce, water and har cheong to chicken. Stir thoroughly. Marinate 3-4 hours refrigerated, turning over once mid-way.
    1 tbsp sugar, ½ tbsp oyster sauce, 2 tbsp water, 2 tbsp har cheong, 2 chicken legs, about 400 g
  • Bring chicken to room temperature. Shake off excess marinade from chicken. Dredge in tapioca starch till thinly coated. Pat lightly to get rid of excess starch.
    ¼ cup tapioca starch
  • Deep-fry chicken in moderately hot oil over medium heat till cooked through and lightly golden brown. Remove chicken to a sieve. Increase heat to high. Heat oil till just smoking. Refry chicken till golden brown. Drain in a sieve lined with paper towels. Serve immediately.
    corn oil for deep-frying