Har Cheong Gai | Shrimp Paste Chicken Burger.
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Shrimp Paste Chicken Burger dishes which you make.
Alright, don't linger, let's practice this har cheong gai | shrimp paste chicken burger formula with 23 substances which are undoubtedly easy to receive, and we have to process them at the very least through 10 tips. You should devote a while on this, so the resulting food could be perfect.
Ingredients Har Cheong Gai | Shrimp Paste Chicken Burger:
- You need - Chicken Patties:.
- Need 300 g Skinless Boneless Chicken Thigh,.
- Give 1.5 TBSP - Granulated Sugar,.
- You need 1 TBSP Shrimp Paste Preferably Lee Kum Kee,.
- Need 4 TBSP of Tapioca Starch,.
- Give 1 TBSP Rice Flour,.
- Prepare 1 TBSP Shao Xing / Hua Diao Wine,.
- Require 1 TBSP of Oyster Sauce,.
- Provide 1 TBSP Light Soy Sauce,.
- Require 1 for Egg Lightly Beaten,.
- Need Pinch of Sea Salt,.
- Need Pinch - White Pepper,.
- You need Pinch - Dried Mushroom Powder,.
- Prepare Burger:.
- You need of Canola / Peanut / Vegetable Oil, For Frying.
- Prepare 1 - Red Onion Finely Sliced,.
- Need Pinch - Granulated Sugar,.
- Need Pinch for Sea Salt,.
- You need Pinch Black Pepper,.
- Need 1 Handful of Fresh Coriander Coarsely Chopped,.
- Need 3 TBSP of Sriracha,.
- Give 3 TBSP for Kewpie Mayo,.
- Prepare 4 of Steamed Bao,.
Har Cheong Gai | Shrimp Paste Chicken Burger step by step:
- 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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