Fresh, Making Recipe Har Cheong Gai Shrimp Paste Chicken Burger Delicious Simple

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23 ingredients, 10 steps, cooking Har Cheong Gai | Shrimp Paste Chicken Burger

How are you mother, at this time you get prepare recipe Har Cheong Gai | Shrimp Paste Chicken Burger with 23 ingredients and 10 steps. Next this is how to cook, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 23 ingredients and 10 stages of easy cooking Har Cheong Gai | Shrimp Paste Chicken Burger.

Ingredients all Har Cheong Gai | Shrimp Paste Chicken Burger

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

If all material requirements Har Cheong Gai | Shrimp Paste Chicken Burger it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Saute to combine well.

Turn the heat down to low.

Saute constantly until the onions are caramelized, about 30 mins.

Transfer into a bowl.

1. Add in coriander.

Toss to combine well.

Set aside.

In a small bowl, add Sriracha and mayo.

Stir to combine well.

1. Set aside.

Slice the bao into halves lengthwise.

Spread the Sriracha mayo sauce on all halves.

Place the chicken patties on the bottom bao.

1. Top it off with the caramelized onion mixture.

Close the burger with the top bao.

Serve immediately.

1. Finish and Enjoy.

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