Har Cheong Gai | Shrimp Paste Chicken Burger
Har Cheong Gai | Shrimp Paste Chicken Burger

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Har Cheong Gai

Alright, don’t linger, let’s approach this har cheong gai | shrimp paste chicken burger formula with 23 components which are undoubtedly easy to have, and we have to process them at the very least through 10 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition Har Cheong Gai | Shrimp Paste Chicken Burger:
  1. Get for Chicken Patties:
  2. You need 300 g of Skinless Boneless Chicken Thigh,
  3. Get 1.5 TBSP Granulated Sugar,
  4. Get 1 TBSP - Shrimp Paste Preferably Lee Kum Kee,
  5. Prepare 4 TBSP of Tapioca Starch,
  6. Make ready 1 TBSP for Rice Flour,
  7. Require 1 TBSP - Shao Xing / Hua Diao Wine,
  8. Need 1 TBSP for Oyster Sauce,
  9. Make ready 1 TBSP of Light Soy Sauce,
  10. You need 1 of Egg Lightly Beaten,
  11. Require Pinch - Sea Salt,
  12. Make ready Pinch White Pepper,
  13. Make ready Pinch Dried Mushroom Powder,
  14. Prepare of Burger:
  15. Get - Canola / Peanut / Vegetable Oil, For Frying
  16. Prepare 1 - Red Onion Finely Sliced,
  17. Take Pinch - Granulated Sugar,
  18. Give Pinch Sea Salt,
  19. Get Pinch of Black Pepper,
  20. Need 1 Handful - Fresh Coriander Coarsely Chopped,
  21. Take 3 TBSP for Sriracha,
  22. You need 3 TBSP for Kewpie Mayo,
  23. Give 4 for Steamed Bao,
Har Cheong Gai | Shrimp Paste Chicken Burger steps:
  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.

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