Prawn Paste Chicken

Name: Prawn Paste Chicken
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Chili sauce to serve on the side (see note above); 118 milliliters cornstarch (see note above); 3 teaspoons granulated sugar; 1 Tbsp oyster sauce; 2 liters peanut oil; 1 whole chicken, about 3 pounds

Prawn Paste Chicken is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains around 30g of protein, 497g of fat, and a total of 4606 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up peanut oil, cornstarch, granulated sugar, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes.

Instructions

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 above).

Ingredients you will need

Whole Chicken

Bone

Whisk har cheong, 1/4 cup water, sugar, and oyster sauce until smooth.

Ingredients you will need

Oyster Sauce

Sugar

Water

Equipment you will use

Whisk

Add chicken pieces to bowl and toss to coat thoroughly. Cover and chill for 3 hours, stirring occasionally to evenly marinate chicken.

Ingredients you will need

Chicken Pieces

Whole Chicken

Equipment you will use

Bowl

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

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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°F for white meat, 165°F for dark), 4 to 6 minutes.

Ingredients you will need

Chicken Pieces

Belacan

Corn Starch

Meat

Equipment you will use

Paper Towels

Remove chicken with slotted spoon and transfer to paper towel lined plate.

Ingredients you will need

Whole Chicken

Equipment you will use

Slotted Spoon

Paper Towels

Heat oil to 375°F. Working in batches, return chicken to oil and cook until deep golden, about 2 minutes more.

Ingredients you will need

Whole Chicken

Cooking Oil

Transfer to paper towel lined plate and serve immediately with chili sauce on the side.

Ingredients you will need

Chili Sauce

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

4servings

Chili sauce to serve on the side (see note above)118milliliters

cornstarch (see note above)3teaspoons

granulated sugar 1Tbsp

oyster sauce 2liters

peanut oil 1

whole chicken, about 3 pounds

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.