Photo updated 31 March 2017.
I like crispy fried food with great flavor and here's another of my favorite dish - Shrimp Paste aka Prawn Paste Fried Chicken. Prawn paste aka shrimp sauce has pungent aroma, higher grade = milder scent.
I have 2 methods cooking this flavorful dish using much lesser oil compared to the deep fried chicken served in the restaurants:
- oven baked and air fried.
The method that I often use is air fried because the cooking time is shorter and the chicken is less oily compared to oven baked chicken. Air fry method helps to extract the fat underneath the chicken skin.
If you do not have a air fryer, you may click here for oven baked recipe.
550g Chicken with skin
1.5 tbsp Shrimp paste/ Prawn paste
1.5 tbsp Oyster Sauce
2 tsp Shao Xing Hua Tiao Cooking Wine
1/2 tsp White Pepper
About 1 tsp Sesame Oil
Some Corn Flour for coating (about 2 - 4 tbsp)
Cooking Spray or cooking oil (optional)
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1. Mix all seasoning in a bowl.
2. Add chicken and mix well with hand. Do a little massage to the chicken. (I normally wear glove when handling raw meat and seasoning). Cover and let marinate in the fridge for at least 2 hours or overnight for best flavor!
3. Remove from fridge.
Option 1: coat with corn flour. Result as shown in Pic 1 below.
Coat the chicken with corn flour. Transfer the chicken on a lightly greased air fryer pan, gently press down. Leave it to room temperature about 30 minutes. Spray some cooking spray all over the chicken(or brush with a thin layer of oil). Cook for 6 minutes. Flip over and cook another 12 minutes with turner (400g chicken). Serve warm.
|Pic 1. Prawn Paste Chicken coated with corn flour.|
Option 2: add corn flour in the batter. Result as shown in Pic 2 below.
Add about 2 tbsp corn flour in the marinate, place the chicken on the fryer pan. Leave it to room temperature, air fry 18-20 minutes (550g chicken). Serve warm.
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