Air Fryer Prawn Paste Chicken (Har Cheong Gai 虾酱鸡)

🧂 Ingredients

• 900 g chicken thighs

  washed
• 1.5 tbsp shrimp paste
• 2 tbsp sesame oil
• corn starch

  or corn flour (in Asia)
• cooking oil

Instructions

• 1 Marinate 900 g chicken thighs with 1.5 tbsp shrimp paste and 2 tbsp sesame oil.
  
  Cover and chill in the fridge overnight.
• 2 When ready to air fry, remove the chicken from the fridge 1 hour before cooking
  and let it come to room temperature.
  
  Coat marinated chicken with thin layer of corn starch evenly.
• 3 Pre-heat air fryer at 180C / 356F for at least 3 minutes.
  
  Place chicken in the air fryer basket leaving some space between each piece.
  
  Brush a thin layer of cooking oil all over the coated chicken pieces.
• 4 Air fry at at 180C / 356F for 15 minutes.
  
  Flip the chicken halfway during air frying at least once or twice (every 5-7
  minutes) to ensure even cooking.
• 5 Test the chicken with a meat thermometer, the internal temperature should be at
  least 74C / 165F.
  
  Remove the chicken from the air fryer and serve warm with chilli sauce.
• 6 If you do not use an air fryer, you can deep fry the coated chicken in a pot of
  oil over medium high heat.
  
  Simply heat a pot of oil, enough to cover a few pieces of chicken, over medium
  high heat. Test the oil readiness by dipping in a pair of metal or wooden
  chopsticks, if the oil sizzles around the chopsticks, the oil is ready for deep
  frying. Deep fry a few pieces of chicken at a time. The ideal temperature of oil
  for deep frying should be between 149-177C / 300-350F,
  
  Fry each piece for about 14-15 minutes, turning each piece about half way, until
  the chicken reaches an internal temperature of 74C / 165F.

Nutrition Info