Prawn Paste Chicken

Ingredients

• 1 whole chicken, about 3 pounds
• 1/4 cup har cheong
• 2 1/2 teaspoons granulated sugar
• 1 tablespoon oyster sauce
• 1/2 cup cornstarch
• 2 quarts peanut oil
• Chili sauce to serve on the side

Directions

1. Cut up the chicken into these pieces: divide each leg into 2 pieces, cut each thigh into 3 pieces, separate each wing tip from its drumette, and cut each bone-in breast into 4 pieces total.
2. In a bowl, whisk together the har cheong, 1/4 cup water, sugar, and oyster sauce until the mixture is smooth. Add the chicken and turn the pieces until they are fully coated. Cover the bowl and refrigerate for 3 hours, giving everything a stir now and then so the marinade reaches all the pieces evenly.
3. Pour the oil into a large Dutch oven and warm it over medium heat until it reaches 375°F. Adjust the burner as needed so the oil stays at that temperature.
4. Fry in batches. Lift the chicken from the shrimp paste mixture, then gently blot it with paper towels. Coat each piece generously in cornstarch, then fry until the outside is golden and the chicken is cooked through, 160°F for white meat and 165°F for dark, about 4 to 6 minutes. Use a slotted spoon to move the chicken to a paper towel-lined plate.
5. Bring the oil back to 375°F. In batches, fry the chicken again until it turns a deeper golden color, about 2 minutes more. Move it to a paper towel-lined plate and serve right away with chili sauce on the side.