Name: Har Cheong Gai
Prep time: 240 min
Cook time: 5 min
Total time: 245 min
Yield: 4
Cuisine: Chinese
Ingredients: 12 Mid-Joint Chicken Wings; Cooking Oil; 2 Tbsp Shrimp Sauce; 2 Tbsp Chinese Rice Wine; 1 Tbsp Oyster Sauce; 1 Tbsp Sesame Oil; 1 Tbsp Sugar; 1/2 tsp White Pepper; 3/8 cup Plain Flour; 3/8 cup Potato Starch; 1 Egg; 1/4 tsp Baking Powder; 50 ml Water

Har Cheong Gai

Level

moderate

Cooking

5 min

Preparation

240 min

Ingredients

Servings

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	¹⁄₂ tsp
Batter
Plain Flour	³⁄₈ cup
Potato Starch	³⁄₈ cup
Egg beaten	1
Baking Powder	¹⁄₄ tsp
Water	50 ml

How to cook

Marinade 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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