date: 2020-10-05T10:33:02.750Z image: https://img-global.cpcdn.com/recipes/2db7e02a669e5699/751x532cq70/har-cheong-gai-shrimp-paste-chicken-burger-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/2db7e02a669e5699/751x532cq70/har-cheong-gai-shrimp-paste-chicken-burger-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/2db7e02a669e5699/751x532cq70/har-cheong-gai-shrimp-paste-chicken-burger-recipe-main-photo.jpg author: Jimmy Vega ratingvalue: 4.9 reviewcount: 2094 recipeingredient: - " Chicken Patties" - "300 g Skinless Boneless Chicken Thigh" - "1.5 TBSP Granulated Sugar" - "1 TBSP Shrimp Paste Preferably Lee Kum Kee" - "4 TBSP Tapioca Starch" - "1 TBSP Rice Flour" - "1 TBSP Shao Xing Hua Diao Wine" - "1 TBSP Oyster Sauce" - "1 TBSP Light Soy Sauce" - "1 Egg Lightly Beaten" - "Pinch Sea Salt" - "Pinch White Pepper" - "Pinch Dried Mushroom Powder" - " Burger" - " Canola Peanut Vegetable Oil For Frying" - "1 Red Onion Finely Sliced" - "Pinch Granulated Sugar" - "Pinch Sea Salt" - "Pinch Black Pepper" - "1 Handful Fresh Coriander Coarsely Chopped" - "3 TBSP Sriracha" - "3 TBSP Kewpie Mayo" - "4 Steamed Bao" recipeinstructions: - "Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao." - "Prepare the chicken patties. Slice the chicken thigh into 4 equal pieces. In a shallow bowl, add the rest of the ingredients. Stir to combine well and until the sugar has dissolved." - "Add in the chicken. Coat the chicken well with the batter. Cover with cling film and marinade in the fridge overnight. Prepare a dutch oven with 2 inches of oil over medium heat." - "To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.* Using a pair of tongs, gently drop the chicken into the oil away from you. *Do not discard the marinade.*" - "Spoon some of the marinade over the chicken to create a crispy skirt. Deep fried until golden brown on both sides. Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper." - "Assemble the burger. In a skillet over medium heat, add in about 2 TBSP of oil. Once oil is heated up, add in onion. Season with sugar, salt and pepper." - "Saute to combine well. Turn the heat down to low. Saute constantly until the onions are caramelized, about 30 mins. Transfer into a bowl." - "Add in coriander. Toss to combine well. Set aside. In a small bowl, add Sriracha and mayo. Stir to combine well." - "Set aside. Slice the bao into halves lengthwise. Spread the Sriracha mayo sauce on all halves. Place the chicken patties on the bottom bao." - "Top it off with the caramelized onion mixture. Close the burger with the top bao. Serve immediately." categories: - Recipe tags: - har - cheong - gai katakunci: har cheong gai nutrition: 289 calories recipecuisine: American preptime: "PT22M" cooktime: "PT36M" recipeyield: "2" recipecategory: Lunch ---  Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious. Shrimp Paste Chicken Burger is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. Har Cheong Gai Har cheong gai, is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Learn how to make Prawn Paste Chicken Burger (Har Cheong Gai Burger 虾酱鸡汉堡). Crispy on the outside and juicy on the inside. Meet the burger of your dreams. To get started with this recipe, we must first prepare a few ingredients. You can cook har cheong gai | shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you can achieve that. ##### The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger: 1. Get Chicken Patties: 1. Prepare 300 g Skinless Boneless Chicken Thigh, 1. Prepare 1.5 TBSP Granulated Sugar, 1. Take 1 TBSP Shrimp Paste Preferably Lee Kum Kee, 1. Make ready 4 TBSP Tapioca Starch, 1. Prepare 1 TBSP Rice Flour, 1. Make ready 1 TBSP Shao Xing / Hua Diao Wine, 1. Make ready 1 TBSP Oyster Sauce, 1. Make ready 1 TBSP Light Soy Sauce, 1. Prepare 1 Egg Lightly Beaten, 1. Make ready Pinch Sea Salt, 1. Prepare Pinch White Pepper, 1. Take Pinch Dried Mushroom Powder, 1. Make ready Burger: 1. Prepare Canola / Peanut / Vegetable Oil, For Frying 1. Make ready 1 Red Onion Finely Sliced, 1. Take Pinch Granulated Sugar, 1. Take Pinch Sea Salt, 1. Take Pinch Black Pepper, 1. Prepare 1 Handful Fresh Coriander Coarsely Chopped, 1. Get 3 TBSP Sriracha, 1. Prepare 3 TBSP Kewpie Mayo, 1. Take 4 Steamed Bao, 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! Har cheong gai is Cantonese for prawn paste chicken, which is literally what it is; tender, succulent pieces of chicken that are coated with a batter comprising of flour and fragrant fermented shrimp paste before being deep-fried to perfection. There are hundreds of places in Singapore that sell. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. ##### Steps to make Har Cheong Gai | Shrimp Paste Chicken Burger: 1. Pls visit: https://www.fatdough.sg/post/mantou-bao if you wanna make your own steamed bao. 1. Prepare the chicken patties. - - Slice the chicken thigh into 4 equal pieces. - - In a shallow bowl, add the rest of the ingredients. - - Stir to combine well and until the sugar has dissolved. 1. Add in the chicken. - - Coat the chicken well with the batter. - - Cover with cling film and marinade in the fridge overnight. - - Prepare a dutch oven with 2 inches of oil over medium heat. 1. To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.* - - Using a pair of tongs, gently drop the chicken into the oil away from you. - - *Do not discard the marinade.* 1. Spoon some of the marinade over the chicken to create a crispy skirt. - - Deep fried until golden brown on both sides. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper. 1. Assemble the burger. - - In a skillet over medium heat, add in about 2 TBSP of oil. - - Once oil is heated up, add in onion. - - Season with sugar, salt and pepper. 1. Saute to combine well. - - Turn the heat down to low. - - Saute constantly until the onions are caramelized, about 30 mins. - - Transfer into a bowl. 1. Add in coriander. - - Toss to combine well. - - Set aside. - - In a small bowl, add Sriracha and mayo. - - Stir to combine well. 1. Set aside. - - Slice the bao into halves lengthwise. - - Spread the Sriracha mayo sauce on all halves. - - Place the chicken patties on the bottom bao. 1. Top it off with the caramelized onion mixture. - - Close the burger with the top bao. - - Serve immediately. There are hundreds of places in Singapore that sell. With Har Cheong Gai, the batter is added to the marinade right at the beginning and then the chicken is left to marinade overnight. I am still trying to figure out why it is done this way. She told me that to make really good Har Cheong Gai, you have to get a specific brand of shrimp sauce from Hong Kong. Har cheong gai - also known as prawn paste chicken - has been my guilty pleasure ever since I was a child. So that is going to wrap this up for this special food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. 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