Who knew that the robust flavors of Har Cheong Gai could transform into an irresistible sandwich? This recipe is all about taking the beloved flavors of traditional shrimp paste chicken and giving it a fun, hand-held twist.
By marinating chicken thighs in a rich mixture of shrimp paste, Shao Xing wine, oyster sauce, and light soy sauce, each piece of chicken becomes infused with deep, savory flavors. When combined with a crispy, light batter and fried to golden perfection, the chicken alone is a masterpiece.
But we don’t stop there. To build this sandwich, we layer the crispy chicken with a tangy, spicy sauce that's a blend of plum sauce, Kewpie mayo, Sriracha, and a hint of pickling juice. This sauce not only complements the umami-packed chicken but also adds a delightful zing that cuts through the richness.
Piled onto buttery, toasted Shokupan with a handful of crunchy, homemade pickled onions and carrots, each bite is a perfect balance of textures and flavors. The final touch of fresh scallions adds a burst of freshness that ties everything together beautifully.
I invite you to try making this Har Cheong Gai sandwich at home. It’s a perfect recipe for when you’re in the mood to try something different yet familiar. The process is a playful adventure in the kitchen, and the result is a deliciously satisfying meal that’s sure to impress.
Whether you’re cooking for family, friends, or just treating yourself, this sandwich promises to deliver big flavors and happy smiles. So why not give it a go? Grab your apron, and let’s make a meal that’s as fun to prepare as it is to eat!
Ingredients:
(Serve 2)
Chicken:
Chicken Thigh Boneless, 1
Shrimp Paste, 2 TBSP
Shao Xing / Hua Diao Wine, 1.5 TBSP
Oyster Sauce, 1.5 TBSP
Light Soy Sauce, 1.5 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Sauce:
Plum Sauce, 2 TBSP
Kewpie Mayo, 2 TBSP
Sriracha, 1 TBSP
Soy Sauce, 1 TSP
Pickling Juice Homemade, 1 TBSP
Batter:
Unbleached All Purpose Flour, 75g
Potato Starch, 15g
Iced Cold Water, 150g
Kewpie Mayo, 1/2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Chinese 5 Spice Powder Homemade, Pinch
Sandwich:
Grapeseed / Sunflower / Peanut / Canola Oil, For Frying
Unsalted Butter, 2 TBSP
Shokupan Homemade, 4 Slices
Pickled Onion and Carrot Homemade, A Small Handful
Scallions Coarsely Sliced, A Small Handful
Equipment:
Dutch Oven
Cast Iron Skillet / Pan
Directions:
Please visit my "How To Pickle Almost Anything" page for the pickled onion and carrot recipe. I used rice vinegar.
Please visit my "How To Make Chinese 5 Spice" page for the pickled onion and carrot recipe.
Please visit my "How To Make Shokupan" page for the pickled onion and carrot recipe.
Prepare the chicken.
Remove and reserve the chicken skin and slice the chicken thigh into 2 pieces.
Transfer the chicken thigh, shrimp paste, shao xing, oyster sauce, light soy sauce, salt, pepper and mushroom powder to a large mixing bowl.
Mix until well combined.
Cover and marinate in the fridge overnight.
Prepare the sauce.
In a bowl, mix everything until well combined.
Taste and adjust for sriracha or plum sauce.
Prepare the batter.
In a mixing bowl, add flour, starch and iced cold water.
Mix until well combined. It is okay if there are small bits of lumps.
Add in mayo, salt, pepper and Chinese 5 Spice.
Mix to combine well.
Assemble the sandwich.
Prepare a dutch oven with 4 inches of oil over medium heat.
*To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.*
Using a pair of tongs, gently drop the chicken into the oil away from you.
Spoon some of the batter over the chicken to create a crispy skirt.
Deep fried until golden brown on both sides.
Remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper.
Followed by the reserved chicken skin.
Melt some butter in a skillet over medium heat.
Toast bread on 1 side only.
Transfer to serving plates, toast side down.
Spread the sauce onto the bread.
Place the chicken onto the sauce.
Next, top it with some pickled onion and carrot.
Garnish with some scallions.
Cut the chicken skin into bits and sprinkle over the top.
Finish the sandwich with another slice of toasted bread.
Serve immediately.
Succulent...
Everything is well balanced...
If you have leftover batter, crack in an egg with some veg (I'm using yellow onion), mix and deep fried until crispy golden brown. Enjoy with some scallions and sriracha...
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