Cherry & Dennis Helper Habitat
Singaporean Shrimp Paste Fried Chicken
新加坡蝦醬炸雞
Recipe overview
Chicken pieces are marinated with fermented shrimp paste, lightly dusted with cornstarch and fried golden until the centre is cooked. Shrimp paste is salty, so avoid extra salt.
01
Ingredients
Main ingredients
- 700 g, cut into 4 cm pieces boneless chicken thighs
- 80 g, for a light dusting cornstarch
- about 800 ml, adjusted to pot depth cooking oil
Chicken marinade
- 2 tbsp, check saltiness and pack prepared fermented shrimp paste
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 2 tsp minced garlic
- 1/4 tsp white pepper
02
Tools
- knife
- cutting board
- large bowl
- covered container
- measuring spoons
- deep pot
- oil thermometer
- food thermometer
- tongs
- draining rack
03
Steps
Step 1
Cut and check chicken
Cut into 4 cm pieces, remove bone fragments and pat dry; separate raw and cooked boards.
Step 2
Measure shrimp paste
Check its pack and expiry, then measure two tablespoons.
Step 3
Mix marinade
Combine shrimp paste, wine, sugar, garlic and white pepper.
Step 4
Coat chicken
Mix until every chicken piece is coated.
Step 5
Marinate chilled
Cover and refrigerate 30 minutes; do not leave raw chicken at room temperature.
Step 6
Prepare cornstarch
Put cornstarch on a clean shallow plate for dusting.
Step 7
Dust lightly
Drain excess marinade, dust pieces thinly and shake off thick clumps.
Step 8
Heat frying oil
Fill a deep pot only one-third high and heat oil to 170°C; keep water away.
Step 9
Fry in batches
Lower pieces in a single layer in small batches without crowding.
Step 10
Turn and verify
Fry each batch about 6–8 minutes, turning until golden and the thickest centre reaches 75°C for 30 seconds.
Step 11
Drain on rack
Drain cooked chicken on a rack, never the raw-chicken plate.
Step 12
Serve hot
Confirm crisp golden exterior and fully cooked interior; divide among four servings.
Common mistakes
- Too much shrimp paste makes the dish overly salty
- Marinating raw chicken at room temperature
- Wet coating splashing hot oil
- Golden outside but centre below 75°C
Tips
Shrimp paste saltiness varies; test a small amount. Fry in batches and verify chicken centre with a thermometer.
