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Oven Baked Har Jiong Gai

This recipe is from a friend in Singapore and sounds wonderful. This does take time for marinating and for air drying so plan accordingly.
Print Recipe
Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Course Main Dish
Cuisine Chinese
Servings 0

Ingredients
  

  • 1 kilo chicken wing drummets, drummets or midle sections
  • 2 tablespoons Shaoxing wine, optional
  • 2 tablespoons shrimp paste
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 teaspoon ground white pepper
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions
 

  • Mix together the wine, sugar, shrimp paste, oyster sauce, and white pepper. Add the chicken (you may want to use gloves if you do not want your hands to smell like shrimp paste) and mix with your hands to coat all the chicken. Cover with plastic wrap and refrigerate for at least 4 hours. You can refrigerate overnight if you want to blend the flavors even better.
  • Two hours before you want to cook the chicken, mix the flour, baking soda, and baking powder in a shallow bowl. Remove the chicken from the fridge and coat each chicken piece in the flour mix, shake off the excess and place pieces on a wire rack (preferred) or on a tray, then refrigerate for about 2 hours to dry, no need to cover the chicken.
  • Preheat your oven to 200 C. Remove the chicken from the fridge, brush the top with cooking oil and into the oven to bake for 10 minutes, Turn the pieces over, brush with oil, and bake for another 10 to 16 minutes or until the chicken has turned golden brown.
  • Remove and serve with a chili or Sriracha sauce for dipping.

Notes

Chicken middle wing pieces run about 123 Baht/kilo, drummets run about 79 Baht/kilo. Easily under $1 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.