Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. 烤蝦醬雞 BAKED PRAWN PASTE CHICKEN (HAR CHEONG GAI) - NO FRYING is something which I’ve loved my whole life. They’re fine and they look fantastic.

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To get started with this recipe, we must first prepare a few ingredients. 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 can achieve that.

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

1. Make ready - Chicken mid joint (approximately 15 pcs)
2. Take - prawn paste
3. Take - shao hsing wine
4. Prepare - Oyster sauce (I used mushroom sauce)
5. Take - sesame oil
6. Make ready - sugar (I used cane sugar)
7. Get teaspoon - white pepper
8. Get 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! 😋😋

So that is going to wrap it up with this special food 烤蝦醬雞 baked prawn paste chicken (har cheong gai) - no frying recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!