Recipe of Super Quick Homemade Har Cheong Gai | Shrimp Paste Chicken Burger

Har Cheong Gai | Shrimp Paste Chicken Burger.

Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, har cheong gai | shrimp paste chicken burger. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Har Cheong Gai

To begin with this particular recipe, we have to first prepare a few ingredients. You can have har cheong gai | shrimp paste chicken burger using 23 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Har Cheong Gai | Shrimp Paste Chicken Burger:

{Get of Chicken Patties:.
{Make ready of Skinless Boneless Chicken Thigh,.
{Get of Granulated Sugar,.
{Make ready of Shrimp Paste Preferably Lee Kum Kee,.
{Prepare of Tapioca Starch,.
{Prepare of Rice Flour,.
{Get of Shao Xing / Hua Diao Wine,.
{Prepare of Oyster Sauce,.
{Make ready of Light Soy Sauce,.
{Make ready of Egg Lightly Beaten,.
{Prepare of Sea Salt,.
{Take of White Pepper,.
{Make ready of Dried Mushroom Powder,.
{Prepare of Burger:.
{Take of Canola / Peanut / Vegetable Oil, For Frying.
{Prepare of Red Onion Finely Sliced,.
{Get of Granulated Sugar,.
{Prepare of Sea Salt,.
{Prepare of Black Pepper,.
{Get of Fresh Coriander Coarsely Chopped,.
{Prepare of Sriracha,.
{Make ready of Kewpie Mayo,.
{Get of Steamed Bao,.

Steps to make Har Cheong Gai | Shrimp Paste Chicken Burger:

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..

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