Sauce

Har cheong gai (prawn paste fried chicken)

Name: Har cheong gai (prawn paste fried chicken)
Total time: 20 min
Yield: 6
Ingredients: 2 tbsp Pâte de crevettes (belacan); 3 cloves Garlic; 1 tsp Sugar; 800g Chicken; 4 tbsp Cornstarch; 2 tbsp Flour; 1 L (for frying) Olive oil

Preparation time: 20 min
Servings: 6

Ingredients

Pâte de crevettes (belacan) — to buy2 tbsp
Garlic — to buy3 cloves
Sugar — to buy1 tsp
Chicken — to buy800g
Cornstarch — to buy4 tbsp
Flour — to buy2 tbsp
Olive oil — to buy1 L (for frying)

Preparation

Mix the fermented shrimp paste with crushed garlic, sugar and a splash of water to loosen it slightly.
Marinate the chicken pieces in this mixture 2h in the fridge, covered.
Drain the chicken, coat it in a mix of cornstarch and flour for a crispy texture.
Heat the oil to 170°C.
Fry the chicken 6-7 min in small batches until golden and cooked through.
Drain on paper towel.
Serve hot with a sweet chili sauce on the side.