Har Cheong Gai
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Har Cheong Gai

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Level

moderate

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Cooking

5 min

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Preparation

240 min

Ingredients

Servings

4
Mid-Joint Chicken Wings
12
Cooking Oil
for deep-frying
Marinade
Shrimp Sauce
fine
2 tbsp
Chinese Rice Wine
hua tiao jiu, optional
2 tbsp
Oyster Sauce
1 tbsp
Sesame Oil
1 tbsp
Sugar
1 tbsp
White Pepper
ground
12 tsp
Batter
Plain Flour
38 cup
Potato Starch
38 cup
Egg
beaten
1
Baking Powder
14 tsp
Water
50 ml

How to cook

Marinate the chicken wings

  • Place the chicken wings in a bowl.
  • Add in the fine shrimp sauce, Chinese rice wine, oyster sauce, sugar, sesame oil and white pepper, then mix well.
  • Transfer the coated chicken wings to a resealable plastic bag, seal and place in the refrigerator to marinate for at least 4 hours.

Prepare the batter

  • Combine the plain flour, potato starch, baking powder, egg and water, then mix until the batter is smooth.

Start cooking

  • Add the marinated chicken wings to the batter and mix well.
  • Heat sufficient oil for deep-frying in a wok over medium heat.
  • Add in the chicken wings and deep-fry until golden brown (keep the oil at 180°C while frying the wings).
  • The chicken wings will start to float in 4-5 minutes when they are done.
  • Remove the chicken wings from the oil, drain well and serve.
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