Prawn Paste Chicken (Har Cheong Gai 虾酱鸡)
Автор: JC Cookery
Загружено: 2020-10-22
Просмотров: 137506
**Oops at the 20th second, it should be prawn paste instead of fermented beancurd. Sorry for the error!**
A national favourite dish in Singapore and a must-order at local zi-char hawker stalls. Now you can replicate this dish at home at a fraction of the cost. 3 simple steps: Marinate, flour mixture and deep fry. You get super crispy, golden-brown chicken wings on your dinner table, in the comfort of your own home!
Sauce mixture:
1 tbsp prawn paste
2 tbsp oyster sauce
1 tbsp Chinese wine
1 tbsp sugar
1 tbsp sesame oil
some pepper
Flour mixture:
80g potato starch
80g plain flour
1 tsp baking powder
1 egg
110 ml of cold water
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