An asian-inspired burger of much popularity, har cheong gai is known as ‘shrimp paste chicken’, the very essence of crispy, tender, and juicy put altogether! Pair with a burger patty, this is the PERFECT comfort food for any day.
We created a nice wasabi mayo in the recipe to match the har cheong gai. It’s not overly spicy, and yet at the same time packs a flavor punch. While you’ll find this dish served in a number of popular eateries, nows your chance to try making this at home too. Give it a go and you won’t regret it!
#themeatmensg #burger #sgrecipes #harcheonggai #asianburger #guiltyfood
Recipe:
2 boneless chicken thighs
2 tbsp shrimp paste
2 tbsp rice wine
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp sugar
Batter:
1 egg
3 tbsp water
4 tbsp plain flour
4 tbsp potato starch
Wasabi Mayo:
½ cup Japanese Mayo
2 tbsp light soy sauce
3 tbsp honey
20g Wasabi
Optional : juice from ½ a lemon
2 burger buns
50g green coral lettuce
Steps:
1) To 2 boneless chicken thighs, add 2 tbsp shrimp paste, 2 tbsp rice wine, 1 tbsp sesame oil, 1 tbsp oyster sauce and 1 tbsp sugar.
2) Marinate for 4 hours or overnight
3) For Wasabi mayo, mix ½ cup Japanese Mayo, 2 tbsp light soy sauce, 3 tbsp honey and 20g wasabi.
4) In a bowl add 1 egg, 3 tbsp water, 4 tbsp plain flour and 4 tbsp potato starch
5) Coat chicken thighs with batter.
6) Heat enough oil in wok, deep fry chicken thighs to golden brown
7) Drain and set aside
8) Layer burger bun with green coral lettuce, Wasabi mayo and prawn paste chicken thighs
9) Drizzle more Wasabi mayo on top of prawn paste chicken thighs
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