Oven Baked Har Jiong Gai (虾酱鸡 | Prawn Paste Chicken

• Meat

  • 1 kg Chicken parts - wings or drumlets or mid-joints

• Seafood

  • 2 tbsp Prawn paste - i used lee kum kee

• Condiments

  • 2 tbsp Oyster sauce

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Plain flour
  • 1 tbsp Sugar
  • 1 tsp White pepper, ground

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing wine

Found on thedomesticgoddesswannabe.com

Ingredients

• 1kg chicken parts - wings or drumlets or mid-joints
• 2 tablespoons Shaoxing wine
• 2 tablespoons prawn paste - I used Lee Kum Kee
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 1 teaspoon ground white pepper
• 1/2 cup plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions

• Season the chicken wings or drumlets or mid-joints (my favorite) with Shaoxing wine, sugar, prawn paste, oyster sauce and white pepper. Give everything a good mix – wear gloves and stop breathing for a while if you must – then cover the bowl with cling film, return the chicken into the fridge and marinate at least 4 hours. If you can leave it over-night, the flavors will be better. About an hour before cooking, in a bowl, mix together plain flour, baking powder and baking soda. Coat the chicken with the flour. Place on a baking dish or wire rack and leave it to dry in the fridge. Spray the chicken with canola oil. Bake the chicken in the oven at 200°C for 10 minutes. Turn the chicken over, spray again with canola oil then bake another 10-15 minutes, or until all the chicken pieces have turned golden brown. Serve the chicken immediately, with chili sauce, or Sriracha hot sauce, or any sauce, or even no sauce.