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

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

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