Ingredients with Measurements:
- 500g chicken thighs, boneless and skinless
- 2 tablespoons prawn paste
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 teaspoon white pepper
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 egg, beaten
- 1 cup breadcrumbs
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spray with cooking spray and set aside.
2. In a large mixing bowl, combine the prawn paste, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, white pepper, garlic, ginger, and beaten egg. Mix well.
3. Add the chicken thighs to the bowl and coat them evenly with the prawn paste mixture.
4. Place the breadcrumbs in a shallow dish. Dip each chicken thigh into the breadcrumbs, pressing the breadcrumbs onto the chicken to coat it evenly.
5. Place the chicken thighs on the prepared baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
6. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F (200°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 25g
Protein: 32g
Sodium: 800mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Prawn paste can be substituted with fish sauce or shrimp paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed cornflakes.
Variations:
- Add chopped scallions or cilantro to the prawn paste mixture for extra flavor.
- Use shrimp instead of chicken for a seafood twist.
- Make the recipe gluten-free by using gluten-free breadcrumbs and tamari instead of soy sauce.
Tips and tricks:
- To make the chicken extra crispy, spray the chicken with cooking spray before baking.
- For a spicier version, add some chili flakes or hot sauce to the prawn paste mixture.
- To save time, you can marinate the chicken in the prawn paste mixture overnight.
Storage instructions:
Leftover prawn paste chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, preheat the oven to 350°F (180°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the prawn paste chicken on a platter with a side of dipping sauce and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
This dish pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken more firmly.
- If the chicken is not crispy enough, try baking it for a few extra minutes or broiling it for a minute or two.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
- Store leftover chicken in the refrigerator and consume within 3 days.
Food history:
Prawn paste chicken is a popular dish in Singapore and Malaysia. It is believed to have originated from the Hainanese chicken rice dish, which is a staple in Singaporean and Malaysian cuisine.
Flavor profiles:
This dish has a savory, umami flavor from the prawn paste and soy sauce, with a hint of sweetness from the sugar. The breadcrumbs add a crispy texture to the chicken.
Serving suggestions:
Serve the prawn paste chicken as a main dish with steamed rice and stir-fried vegetables. It can also be served as an appetizer with a side of dipping sauce.
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