{"id":5036,"date":"2020-07-31T19:08:17","date_gmt":"2020-07-31T11:08:17","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=5036"},"modified":"2020-07-31T22:15:01","modified_gmt":"2020-07-31T14:15:01","slug":"prawn-paste-chicken-har-cheong-gai","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/prawn-paste-chicken-har-cheong-gai\/","title":{"rendered":"Shrimp Paste Chicken (Har Cheong Gai\/\u867e\u9171\u9e21)"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-full wp-image-17037\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1.jpg\" alt=\"Shrimp Paste Chicken 9x16\" width=\"1080\" height=\"1620\" data-pin-description=\"Shrimp Paste Chicken, or \\'Har Cheong Gai\\', is one of Singapore\\'s most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1.jpg?v=1592642741 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-200x300.jpg?v=1592642741 200w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-453x680.jpg?v=1592642741 453w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-768x1152.jpg?v=1592642741 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-1024x1536.jpg?v=1592642741 1024w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/p>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<p>Shrimp Paste Chicken is a uniquely Singaporean way of cooking deep-fried chicken! Regular batter is replaced with a special shrimp paste batter, so that the wing packs a punch full of flavour.<\/p>\n<p>My first taste of it was at the Loy Sum Juan Restaurant, located at Pearl&#8217;s Hill (Outram) years ago (a place that probably only old-timers would remember). Since then, Shrimp Paste Chicken has gone on to become one of Singapore&#8217;s most beloved homegrown dishes islandwide.<\/p>\n<h1><img decoding=\"async\" class=\"alignnone size-full wp-image-17039\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-2.jpg\" alt=\"Shrimp Paste Chicken 9x16\" width=\"1080\" height=\"608\" data-pin-description=\"Shrimp Paste Chicken, or \\'Har Cheong Gai\\', is one of Singapore\\'s most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-2.jpg?v=1592642743 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-2-300x169.jpg?v=1592642743 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-2-680x383.jpg?v=1592642743 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-2-768x432.jpg?v=1592642743 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-2-480x270.jpg?v=1592642743 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/h1>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<ul>\n<li>Make sure the oil is very hot (but not smoking) when you put the chicken in. The fried batter will form a seal around the chicken, sealing the juices in while preventing too much oil from seeping in during deep frying.<\/li>\n<li>It&#8217;s very important to fry the chicken a second time at high heat because this helps to force the oil out from inside the chicken as well.<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li>It is a <strong>uniquely Singaporean dish,<\/strong> having fried chicken our own way!<\/li>\n<li>The <strong>fried shrimp paste batter packs a punch<\/strong>, with a burst of umami flavour when you bite into it.<\/li>\n<\/ul>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE SHRIMP PASTE CHICKEN?<\/span><\/h1>\n<p><a href=\"\/wprm_print\/9342\">Get printable recipe here<\/a><\/p>\n<h2><span style=\"text-decoration: underline;\"><span style=\"color: #ad0922; text-decoration: underline;\">INGREDIENTS (serves 6)<\/span><\/span><\/h2>\n<div class=\"wprm-recipe-ingredient-group\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul>\n<li>2\u00a0kg\u00a0Chicken Mid-Wings and Drumlets<\/li>\n<li>250\u00a0ml\u00a0Oil\u00a0For deep frying<\/li>\n<li>1\u00a0bundle\u00a0Parsley<\/li>\n<\/ul>\n<p><strong><em>Marinade Ingredients<\/em><\/strong><\/p>\n<ul>\n<li>6\u00a0tbsp\u00a0Plain Flour<\/li>\n<li>4\u00a0tbsp\u00a0Potato Flour<\/li>\n<li>3\u00a0tbsp\u00a0Rice Flour<\/li>\n<li>1\u00a0tsp\u00a0Baking Powder<\/li>\n<li>2\u00a0tsp\u00a0Sugar<\/li>\n<li>4\u00a0tbsp\u00a0Shrimp Paste<\/li>\n<li>2\u00a0tsp\u00a0Light Soy Sauce<\/li>\n<li>1\u00a0Egg<\/li>\n<li>1\u00a0dash\u00a0Pepper<\/li>\n<li>1\u00a0tsp\u00a0Sesame Oil<\/li>\n<li>3\u00a0tbsp\u00a0Chinese Wine (Hua Tiao Chiew \/ Shaoxing Wine)<\/li>\n<li>50\u00a0ml\u00a0Water<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p style=\"padding-left: 40px;\"><img decoding=\"async\" class=\"alignnone size-full wp-image-17040\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Ingredients-9x16-1.jpg\" alt=\"Shrimp Paste Chicken Ingredients 9x16\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Ingredients-9x16-1.jpg?v=1592642745 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Ingredients-9x16-1-300x169.jpg?v=1592642745 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Ingredients-9x16-1-680x383.jpg?v=1592642745 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Ingredients-9x16-1-768x432.jpg?v=1592642745 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Ingredients-9x16-1-480x270.jpg?v=1592642745 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/p>\n<p><span style=\"color: #ad0922;\"><span style=\"text-decoration: underline;\"><span style=\"font-size: 24px;\"><b>PREPARATION (40 min &#8211; prepare the day before)<\/b><\/span><\/span><\/span><\/p>\n<ol>\n<li>Remove any feathers on the chicken wings and drumlets. Rub the skin of the chicken pieces with coarse salt to exfoliate the skin, then wash and drain dry. \u00a0<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17052\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10.jpg\" alt=\"Marinating the shrimp paste chicken\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10.jpg?v=1592642760 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-300x169.jpg?v=1592642760 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-680x383.jpg?v=1592642760 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-768x432.jpg?v=1592642760 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-480x270.jpg?v=1592642760 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li>Marinate the chicken wings and drumlets with light soya sauce, Hua Tiao Jiu, pepper, sesame oil and prawn paste.\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-1 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 50%;\n\t\t\t}\n\t\t\t#gallery-1 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-1 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-1' class='gallery galleryid-5036 gallery-columns-2 gallery-size-large'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/prawn-paste-chicken-har-cheong-gai\/shrimp-paste-chicken-steps-10\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-680x383.jpg?v=1592642760\" class=\"attachment-large size-large\" alt=\"Marinating the shrimp paste chicken\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-680x383.jpg?v=1592642760 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-300x169.jpg?v=1592642760 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-768x432.jpg?v=1592642760 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10-480x270.jpg?v=1592642760 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-10.jpg?v=1592642760 1080w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/prawn-paste-chicken-har-cheong-gai\/shrimp-paste-chicken-steps-9\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-9-680x383.jpg?v=1592642759\" class=\"attachment-large size-large\" alt=\"Marinating the shrimp paste chicken\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-9-680x383.jpg?v=1592642759 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-9-300x169.jpg?v=1592642759 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-9-768x432.jpg?v=1592642759 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-9-480x270.jpg?v=1592642759 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-9.jpg?v=1592642759 1080w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/prawn-paste-chicken-har-cheong-gai\/shrimp-paste-chicken-steps-3\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-3-680x383.jpg?v=1592642750\" class=\"attachment-large size-large\" alt=\"Marinating the shrimp paste chicken\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-3-680x383.jpg?v=1592642750 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-3-300x169.jpg?v=1592642750 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-3-768x432.jpg?v=1592642750 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-3-480x270.jpg?v=1592642750 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-3.jpg?v=1592642750 1080w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/theburningkitchen.com\/prawn-paste-chicken-har-cheong-gai\/shrimp-paste-chicken-steps-8\/'><img loading=\"lazy\" decoding=\"async\" width=\"610\" height=\"344\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-8-680x383.jpg?v=1592642758\" class=\"attachment-large size-large\" alt=\"Marinating the shrimp paste chicken\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-8-680x383.jpg?v=1592642758 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-8-300x169.jpg?v=1592642758 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-8-768x432.jpg?v=1592642758 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-8-480x270.jpg?v=1592642758 480w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-8.jpg?v=1592642758 1080w\" sizes=\"(max-width: 610px) 100vw, 610px\" \/><\/a>\n\t\t\t<\/dt><\/dl><br style=\"clear: both\" \/>\n\t\t<\/div>\n<\/li>\n<li>In another bowl, add plain flour, potato flour, rice\u00a0flour and baking powder and mix well. Then add the flour mixture to the chicken pieces and mix well until evenly coated.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17041\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-2.jpg\" alt=\"Mixing the flour mixture\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-2.jpg?v=1592642746 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-2-300x169.jpg?v=1592642746 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-2-680x383.jpg?v=1592642746 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-2-768x432.jpg?v=1592642746 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-2-480x270.jpg?v=1592642746 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li>Wrap the bowl in cling film and place it in the fridge to marinate for 4-6 hours or overnight (preferable), giving it a stir midway. After marinating, remove from the fridge and allow to stand at room temperature for half an hour.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17054\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-1.jpg\" alt=\"Marinating shrimp paste chicken\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-1.jpg?v=1592642762 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-1-300x169.jpg?v=1592642762 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-1-680x383.jpg?v=1592642762 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-1-768x432.jpg?v=1592642762 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-1-480x270.jpg?v=1592642762 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><b><\/b><\/li>\n<\/ol>\n<p><span style=\"color: #ad0922;\"><span style=\"text-decoration: underline;\"><span style=\"font-size: 24px;\"><b>COOKING (35 min)<\/b><\/span><\/span><\/span><\/p>\n<ol>\n<li>In a wok, pour 1 bowl of oil and turn the heat up to high.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17048\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-6.jpg\" alt=\"Testing if the oil is hot enough\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-6.jpg?v=1592642756 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-6-300x169.jpg?v=1592642756 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-6-680x383.jpg?v=1592642756 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-6-768x432.jpg?v=1592642756 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-6-480x270.jpg?v=1592642756 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li>Give the chicken mixture a stir before frying. Shake off any\u00a0excess flour mixture before placing the chicken pieces\u00a0into the wok.<\/li>\n<li>After a few mins of frying at high heat, turn the heat down to medium. You can deep fry a few pieces at a time until the chicken turns golden brown.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17044\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2.jpg\" alt=\"Frying the shrimp paste chicken\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2.jpg?v=1592642749 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-300x169.jpg?v=1592642749 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-680x383.jpg?v=1592642749 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-768x432.jpg?v=1592642749 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-2-480x270.jpg?v=1592642749 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li>Remove from heat and transfer on a plate lined with a kitchen towel to soak up the excess oil.\u00a0Continue to fry the rest of the chicken using steps above<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17047\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-5.jpg\" alt=\"Shrimp paste chicken on a kitchen towel\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-5.jpg?v=1592642754 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-5-300x169.jpg?v=1592642754 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-5-680x383.jpg?v=1592642754 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-5-768x432.jpg?v=1592642754 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-5-480x270.jpg?v=1592642754 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li>Once all the chicken pieces are cooked, allow the cooked\u00a0chicken to cool down for 2-3 minutes<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17042\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1.jpg\" alt=\"Frying the shrimp paste chicken\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1.jpg?v=1592642747 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-300x169.jpg?v=1592642747 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-680x383.jpg?v=1592642747 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-768x432.jpg?v=1592642747 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-1-480x270.jpg?v=1592642747 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li>Heat up the oil again until it\u00a0is hot, add all the chicken pieces back into the wok and fry for a second time for about\u00a02 mins. Make sure you control the fire to ensure that the chicken does not get burnt.<\/li>\n<li>Remove from heat and transfer onto a plate lined with a kitchen towel to soak up any excess oil.<\/li>\n<li>Transfer the chicken onto a serving dish, and garnish with some parsley and serve hot<\/li>\n<\/ol>\n<h1><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17038\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-1.jpg\" alt=\"Shrimp Paste Chicken 9x16\" width=\"1080\" height=\"608\" data-pin-description=\"Shrimp Paste Chicken, or \\'Har Cheong Gai\\', is one of Singapore\\'s most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-1.jpg?v=1592642742 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-1-300x169.jpg?v=1592642742 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-1-680x383.jpg?v=1592642742 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-1-768x432.jpg?v=1592642742 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-9x16-1-480x270.jpg?v=1592642742 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/h1>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<\/div>\n<ol>\n<li><strong>Use either chicken wings, chicken thighs or chicken drumsticks<\/strong> for deep-frying. These cuts of meat have more fats around them so they do not dehydrate so easily. If you use\u00a0chicken breast, it tends to become dry and overcooked unless you are very good at controlling the heat.<\/li>\n<li><strong>Deep fry drumstick and chicken thigh pieces (chopped into large chunks) a little longer<\/strong> as they are thicker, making it harder to cook the meat through.<\/li>\n<\/ol>\n<\/div>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">FRYING TIPS<\/span><\/h1>\n<div class=\"wprm-recipe-instruction-group\">\n<ol>\n<li><strong>Allow to stand at room temperature for half an hour <\/strong>after taking it out of the fridge. Otherwise the inside of the chicken is still cold and will not get cooked<\/li>\n<li><strong>Deep-fry with a pair of extra long wooden chopsticks<\/strong> instead of a spatula, as the chopsticks give you\u00a0better control and precision. You can also use it to check if the oil is hot enough when you see bubbles forming around the chopstick<\/li>\n<li><strong>When frying the chicken, the oil must be very hot<\/strong> so that it will instantly cook the outer surface of the chicken, thereby sealing in the juices so that the meat won&#8217;t dry out during the deep frying process.<\/li>\n<li>Fry in small batches to ensure even cooking of the chicken<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17053\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-11.jpg\" alt=\"Frying the shrimp paste chicken\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-11.jpg?v=1592642761 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-11-300x169.jpg?v=1592642761 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-11-680x383.jpg?v=1592642761 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-11-768x432.jpg?v=1592642761 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-11-480x270.jpg?v=1592642761 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<li>You <strong>then have to turn the heat down<\/strong> to allow the heat to penetrate into the meat and cook it through, without the outside getting burnt.<\/li>\n<li><strong>Remember to turn the heat up to high again<\/strong> before you start to fry each subsequent batches.<\/li>\n<li><strong>Fry the chicken a second time at\u00a0high heat.<\/strong>\u00a0This helps to force out the oil from inside the chicken, so that the chicken won&#8217;t\u00a0be oily and greasy when you bite into it.<\/li>\n<\/ol>\n<h1><\/h1>\n<h1><span style=\"color: #ad0922;\">ADJUSTMENTS<\/span><\/h1>\n<ol>\n<li><strong>Use <a href=\"\/essential-chinese-sauces#fermentedyellowbeancurd\">Fermented Yellow Bean Curd (Fu Yu)<\/a><\/strong> which is less salty if you find the smell of fried prawn paste too pungent (it smells like belachan\u00a0during frying), For preserved yellow bean curd, the quantity you would use is\u00a06-7 pieces and you have to mash it up with a fork so it becomes like a paste.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17046\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-4.jpg\" alt=\"Bottle of fermented yellowbean\" width=\"1080\" height=\"608\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-4.jpg?v=1592642752 1080w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-4-300x169.jpg?v=1592642752 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-4-680x383.jpg?v=1592642752 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-4-768x432.jpg?v=1592642752 768w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-Steps-4-480x270.jpg?v=1592642752 480w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<\/div>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY INFORMATION<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/egg-free-recipes\/\">Egg-Free<\/a>: You can skip the egg.\u00a0It won&#8217;t affect the recipe too much as its more of a binding agent, and there are other ingredients that will also help the flour mixture\u00a0to bind\u00a0to the chicken.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>: Use <a href=\"https:\/\/www.theburningkitchen.com\/essential-chinese-sauces#fermentedyellowbeancurd\">fermented yellow beancurd<\/a> instead of prawn paste to get a similar effect.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>TRIED THIS RECIPE?<\/strong><\/span><\/h1>\n<p><strong>Please\u00a0<a href=\"#respond\">rate<\/a> our recipe in the comments below, and <a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for our latest cooking videos!<\/strong><\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-9342\" class=\"wprm-recipe-container\" data-recipe-id=\"9342\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1.jpg?v=1592642741\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-150x150.jpg?v=1592642741\" class=\"attachment-150x150 size-150x150\" alt=\"Shrimp Paste Chicken 9x16\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-150x150.jpg?v=1592642741 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-500x500.jpg?v=1592642741 500w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-680x680.jpg?v=1592642741 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/Shrimp-Paste-Chicken-3x2-1-320x321.jpg?v=1592642741 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Juicy Deep-Fried Prawn Paste Chicken (Har Cheong Gai) Recipe<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 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onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Singaporean \/ Malaysian<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">fried shrimp paste chicken, har cheong gai, shrimp paste chicken<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">35<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-9342 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"9342\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">358<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!&nbsp;<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/9342\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"9342\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-9342-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"9342\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1.2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">kg<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chicken Mid-Wings and Drumlets<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For deep frying<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">bundle<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Parsley<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Marinade Ingredients for the chicken wings<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Plain Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Potato Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Rice Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Baking Powder<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Sugar<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#hkshrimppaste\" class=\"wprm-recipe-ingredient-link\">Shrimp Paste<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Egg<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">dash<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#sesameoil\" class=\"wprm-recipe-ingredient-link\">Sesame Oil<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/essential-chinese-sauces\/#ricewine\" class=\"wprm-recipe-ingredient-link\">Chinese Wine (Hua Tiao Chiew \/ Shaoxing Wine)<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">ml<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Water<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-9342-instructions-container wprm-block-text-normal\" data-recipe=\"9342\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD (prepare the day before)<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9342-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove any feathers on the chicken wings and drumlets. Rub the skin of the chicken pieces&nbsp;with coarse salt to exfoliate the skin, then wash and drain dry.<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">In a big bowl, place all the chicken wings in a big bowl and marinate them with the marinade ingredients until evenly coated.<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Wrap the bowl in cling film and place in the fridge to marinate for 4-6 hours or overnight (preferable), giving it a stir midway. After marinating, remove from the fridge and allow to stand at room temperature for half an hour.<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9342-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put 250 ml of oil in a wok and turn the heat up to high.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Give the chicken mixture a stir before frying. Shake off any&nbsp;excess flour mixture before placing the chicken pieces in small batches into the wok.&nbsp; Do not overcrowd the chicken pieces in the wok otherwise they won't be cooked uniformly.<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">After a few mins of frying at high heat, turn the heat down to medium. You can deep fry a few pieces chicken at a time until they turn golden brown.<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove from heat and transfer on a plate lined with a kitchen towel to soak up the excess oil.&nbsp;Continue to fry the rest of the chicken using steps above.<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Once all the chicken pieces are cooked, allow the cooked\u00a0chicken to cool down for 2-3 minutes.<\/div><\/li><li id=\"wprm-recipe-9342-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Heat up the oil again until it&nbsp;is hot, add the chicken pieces in batches back into the wok and fry for a second time for about&nbsp;2 mins. Make sure you control the fire so that the chicken does not get burnt. This is to purge out the excess oil from the chicken.<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove from heat and transfer onto a plate lined with a kitchen towel to soak up any excess oil.<\/span><\/div><\/li><li id=\"wprm-recipe-9342-step-1-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Transfer the chicken onto a serving dish, and garnish with some parsley and serve hot with Thai Chilli Sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-9342\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/zpTKUn5m_nk?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<\/div>\n<ol>\n<li><strong>Use either chicken wings, chicken thighs or chicken drumsticks<\/strong> for deep-frying. These cuts of meat have more fats around them so they do not dehydrate so easily. If you use\u00a0chicken breast, it tends to become dry and overcooked unless you are very good at controlling the heat.<\/li>\n<li><strong>Deep fry drumstick and chicken thigh pieces (chopped into large chunks) a little longer<\/strong> as they are thicker, making it harder to cook the meat through.<\/li>\n<li>The chicken pieces will be more crispy by adding rice flour to the marinade.<\/li>\n<\/ol>\n<\/div>\n<h4><span style=\"color: #ad0922\">FRYING TIPS<\/span><\/h4>\n<div class=\"wprm-recipe-instruction-group\">\n<ol>\n<li><strong>Allow to stand at room temperature for half an hour <\/strong>after taking it out of the fridge. Otherwise the inside of the chicken is still cold and will not get cooked\u00a0<\/li>\n<li><strong>Deep-fry with a pair of extra long wooden chopsticks<\/strong> instead of a spatula, as the chopsticks give you\u00a0better control and precision. You can also use it to check if the oil is hot enough when you see bubbles forming around the chopstick\u00a0<\/li>\n<li><strong>When frying the chicken, the oil must be very hot<\/strong> so that it will instantly cook the outer surface of the chicken, thereby sealing in the juices so that the meat won't dry out during the deep frying process.<\/li>\n<li>You <strong>then have to turn the heat down<\/strong> to allow the heat to penetrate into the meat and cook it through, without the outside getting burnt.<\/li>\n<li><strong>Remember to turn the heat up to high again<\/strong> before you start to fry each subsequent batches.<\/li>\n<li><strong>Fry the chicken a second time at\u00a0high heat.<\/strong>\u00a0This helps to force out the oil from inside the chicken, so that the chicken won't\u00a0be oily and greasy when you bite into it.<\/li>\n<\/ol>\n<h4><span style=\"color: #ad0922\">ADJUSTMENTS<\/span><\/h4>\n<ol>\n<li><strong>Use <a href=\"\/essential-chinese-sauces#fermentedyellowbeancurd\">Preserved\u00a0Yellow Bean Curd (Fu Yu)<\/a><\/strong> which is less salty if you find the smell of fried prawn paste too pungent (it smells like belachan\u00a0during frying), For preserved yellow bean curd, the quantity you would use is\u00a06-7 pieces and you have to mash it up with a fork so it becomes like a paste.<\/li>\n<\/ol>\n<\/div><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">358<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">13<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">29<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">19<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">224<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">557<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">324<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">210<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">97<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Shrimp Paste Chicken, or &#8216;Har Cheong Gai&#8217;, is one of Singapore&#8217;s most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!\u00a0<\/p>\n","protected":false},"author":4,"featured_media":17037,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,34,103,116,1349,26,28,1206,20,1500,38,40,1493,1495,1497,1496,1511,46,47],"tags":[469,2099],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Shrimp Paste Chicken (Har Cheong Gai\/\u867e\u9171\u9e21) - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"Shrimp Paste Chicken, or &#039;Har Cheong Gai&#039;, is one of Singapore&#039;s most beloved dishes that you can find. 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