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

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

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