Oven Baked Prawn Paste Chicken 烤虾酱鸡（免油炸）

Prawn paste chicken aka Har Cheong Gai was introduced by the hubby in a not so healthy way, he packed the prawn paste fried chicken for my supper. Deep fried with oil, loaded with oil but I really love the flavour! The only way to fulfill my craving but not consuming so much oil from deep fried is.... home cooked!

I have 2 healthier cooking and less oil method - oven baked and air fried. Both methods uses much lesser oil compared to deep fried. I personally preferred the air fried method because the cooking time is shorter and air-fry method helps to extract the oil from the chicken (those fat under the skin). For air fried method, click here for recipe. 

This was my first attempt back in year 2014.
Used chicken thigh, the skin is crispy and the meat is juicy! 

Ingredients:
材料

400g Chicken Wings or thighs/ drumstick with skin 鸡翅膀／鸡腿 400克


Seasoning: 腌料

1 tbsp Shrimp paste 虾酱 1汤匙

1 tbsp Oyster Sauce 蚝油 1汤匙

1/2 tbsp Shao Xing Hua Tiao Cooking Wine 绍兴花雕酒 1/2汤匙

Some White Pepper 胡椒粉 适量

1 tsp Sesame Oil 麻油 1小匙

1 heap tsp Corn Flour 玉米粉／粟粉 1小匙满


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Some Corn Flour for coating 玉米粉／粟粉 适量

Cooking Spray or cooking oil 油 适量

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如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！


Method:步骤

1. Mix all seasoning in a bowl. 
腌料拌均。

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! 
加入鸡肉，拌均。盖上保鲜纸，放进冰箱腌隔夜。

3. Remove from fridge. Coat the chicken with corn flour. Place onto a lined baking tray. Let it sit for 30 minutes or until return to room temperature.
取出鸡肉，沾上玉米粉／粟粉。放置30分钟或回室温。

4. Spray some cooking spray all over (or brush with a thin layer of oil). Bake in a preheated oven 210'C for about 25 minutes until golden brown and crisp. Serve warm.
喷／涂上少许油，放进已预热的烤箱，以210度烘烤25分钟左右或香脆熟透。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!

By readers, from those who have tried this recipe:

Feedback from Tan SK

By Kelley Yeong

By Kelley Yeong

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