Prawn Paste Chicken (虾酱鸡)

Prawn Paste Chicken appeared in our Singapore menus in the 1990s. Prior to that, we only knew fried chicken, at least in most homes and eateries.  Out of the blues in the 1990s, every Zhi Cha (煮炒) stall offered this.  Always a hit with the children.

When my son makes it, he will smother the chicken with flour to crisp the chicken. I guess young folks like their fried chicken covered with batter. I like mine with a light coat of corn flour, and because I used the left over duck fat from yesterday, there was not enough to give that deep fried look.  In any case, I always like mine more grilled than fried.