Prawn Paste Chicken Recipe

1. 1

   Break chicken down into the following portions: each leg cut into 2 pieces, each thigh cut into 3 pieces, wing tip separated from wing drumette, each bone-in breast cut into 4 pieces total (see note).

2. 2

   Whisk har cheong, 1/4 cup water, sugar, and oyster sauce until smooth. Add chicken pieces to bowl and toss to coat thoroughly. Cover and chill for 3 hours, stirring occasionally to evenly marinate chicken.

3. 3

   Heat oil in a large Dutch oven over medium heat to 375&degF. Adjust heat to maintain temperature.

4. 4

   Working in batches, remove chicken pieces from shrimp paste mixture and pat lightly with paper towels. Dredge well in cornstarch. Cook until chicken is golden and cooked through (160&degF for white meat, 165&degF for dark), 4 to 6 minutes. Remove chicken with slotted spoon and transfer to paper towel lined plate.

5. 5

   Heat oil to 375&degF. Working in batches, return chicken to oil and cook until deep golden, about 2 minutes more. Transfer to paper towel lined plate and serve immediately with chili sauce on the side.

* Per serving · 4 servings · Values may vary.