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How to Prepare 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) – NO FRYING Ultimate

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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. To cook 烤蝦醬雞 baked prawn paste chicken (har cheong gai) – no frying you only need 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) – NO FRYING:

  1. Take 1 kg of – Chicken mid joint (approximately 15 pcs).
  2. Use 2 tablespoons of – prawn paste.
  3. Take 2 tablespoons of – shao hsing wine.
  4. Use 1 tablespoon of – Oyster sauce (I used mushroom sauce).
  5. Provide 1 tablespoon of – sesame oil.
  6. Get 1 tablespoon of – sugar (I used cane sugar).
  7. Prepare Half of teaspoon – white pepper.
  8. Provide of Corn starch / potato starch.

Steps 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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