Prawn Paste Chicken Recipe

Name: Prawn Paste Chicken Recipe
Ingredients: 1 whole chicken, about 3 pounds; 1/4 cup har cheong (see note); 2 1/2 teaspoons granulated sugar; 1 tablespoon oyster sauce; 1/2 cup cornstarch (see note); 2 quarts peanut oil; Chili sauce to serve on the side (see note)

7 ingredients

5 steps

Ingredients

1 whole chicken, about 3 pounds
1/4 cup har cheong (see note)
2 1/2 teaspoons granulated sugar
1 tablespoon oyster sauce
1/2 cup cornstarch (see note)
2 quarts peanut oil
Chili sauce to serve on the side (see note)

Directions

1

Break chicken down into the following portions: each leg cut into 2 pieces, each thigh cut into 3 pieces, wing tip separated from wing drumette, each bone-in breast cut into 4 pieces total (see note).
2

Whisk har cheong, 1/4 cup water, sugar, and oyster sauce until smooth. Add chicken pieces to bowl and toss to coat thoroughly. Cover and chill for 3 hours, stirring occasionally to evenly marinate chicken.
3

Heat oil in a large Dutch oven over medium heat to 375&degF. Adjust heat to maintain temperature.
4

Working in batches, remove chicken pieces from shrimp paste mixture and pat lightly with paper towels. Dredge well in cornstarch. Cook until chicken is golden and cooked through (160&degF for white meat, 165&degF for dark), 4 to 6 minutes. Remove chicken with slotted spoon and transfer to paper towel lined plate.
5

Heat oil to 375&degF. Working in batches, return chicken to oil and cook until deep golden, about 2 minutes more. Transfer to paper towel lined plate and serve immediately with chili sauce on the side.