Airfried Har Jeong Gai aka Prawn Paste Chicken (虾酱鸡)

Another super yummy zi cha dish to share with all of you.  My version is using airfryer. Some use oven baked or deep fried.  Same recipe but different cooking method.  Thank you Yvonne Mah for sharing your recipe.  My family always love prawn paste chicken.

Marinated overnight

After coating with flour

I lay a small piece baking paper

on the airfryer tray and airfry the

chicken on the baking paper.  See

the oil collected after the mid

 wings airfried.

Recipe adapted from Yvonne Mah:

Ingredients:

500g mid wings 

1tbsp shaoxing wine

1tbsp prawn paste (Lee Kum Kee brand)

1tbsp oyster sauce

1tsp sugar

1/2tsp ground white pepper

Coating:

1/2 cup plain flour

1tsp baking powder

1/2 tsp baking soda

Oil spray

Method:

1. Marinate the chicken mid wings with shaoxing wine, prawn paste, oyster sauce, sugar and pepper for 4 hrs or overnight.  I marinate overnight in fridge.

2. About 1 hour before airfrying, in a bowl, mix plain flour, baking powder and baking soda.

3. Coat the mid wings thoroughly and lay on baking paper and leave it to dry in the fridge.

4. Spray the mid wings with oil spray. Airfry the mid wings at 180 deg for 15- 22mins or till the chicken is golden brown in colour. I lay a small piece of baking paper on the airfryer tray then start airfry the mid wings. Flip the mid wings when half way through airfrying then aft that flip back again and continue airfry till golden brown.