Easiest Way to Make Homemade Har Cheong Gai | Shrimp Paste Chicken Burger

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, har cheong gai | shrimp paste chicken burger. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious. Shrimp Paste Chicken Burger is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Shrimp Paste Chicken Burger is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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:

1. Prepare Chicken Patties:
2. Get Skinless Boneless Chicken Thigh,
3. Make ready Granulated Sugar,
4. Make ready Shrimp Paste Preferably Lee Kum Kee,
5. Take Tapioca Starch,
6. Make ready Rice Flour,
7. Take Shao Xing / Hua Diao Wine,
8. Get Oyster Sauce,
9. Prepare Light Soy Sauce,
10. Get Egg Lightly Beaten,
11. Prepare Sea Salt,
12. Prepare White Pepper,
13. Prepare Dried Mushroom Powder,
14. Make ready Burger:
15. Take Canola / Peanut / Vegetable Oil, For Frying
16. Make ready Red Onion Finely Sliced,
17. Prepare Granulated Sugar,
18. Get Sea Salt,
19. Get Black Pepper,
20. Get Fresh Coriander Coarsely Chopped,
21. Prepare Sriracha,
22. Prepare Kewpie Mayo,
23. Make ready Steamed Bao,

Instructions 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.
2. 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.
3. 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.
4. 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.*
5. 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.
6. 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.
7. Saute to combine well. - - Turn the heat down to low. - - Saute constantly until the onions are caramelized, about 30 mins. - - Transfer into a bowl.
8. Add in coriander. - - Toss to combine well. - - Set aside. - - In a small bowl, add Sriracha and mayo. - - Stir to combine well.
9. Set aside. - - Slice the bao into halves lengthwise. - - Spread the Sriracha mayo sauce on all halves. - - Place the chicken patties on the bottom bao.
10. Top it off with the caramelized onion mixture. - - Close the burger with the top bao. - - Serve immediately.

So that’s going to wrap this up with this exceptional food har cheong gai | shrimp paste chicken burger recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!