Simple Way to Prepare Perfect 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING

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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. You can cook 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying using 8 ingredients and 6 steps. Here is how you achieve it.

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

1. Get 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. Get 1 tablespoon of - Oyster sauce (I used mushroom sauce).
5. You need 1 tablespoon of - sesame oil.
6. Take 1 tablespoon of - sugar (I used cane sugar).
7. Use Half of teaspoon - white pepper.
8. You need of Corn starch / potato starch.

Instructions 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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