Har Cheong Gai Sandwich Recipe

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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.

Crispy Har Cheong Gai sandwich layered with fried chicken, pickles, and crunchy toppings on fluffy toast.

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.

A hearty fried chicken toast sandwich with pickled vegetables and crispy flakes.

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.

Inside view of the Har Cheong Gai sandwich, packed with juicy chicken and tangy pickles.

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!

Overhead shot of the sandwich stacked high with flavor and texture.

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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:

• Rapeseed / 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

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Equipment:

• Dutch Oven

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "How To Pickle Almost Anything" page for the pickled onion and carrot recipe. I used rice vinegar.

2. Please visit my "How To Make Chinese 5 Spice" page for the pickled onion and carrot recipe.

3. Please visit my "How To Make Shokupan" page for the pickled onion and carrot recipe.

4. Marinate the Chicken.

5. Remove and reserve the chicken skin.

6. Slice each chicken thigh in half.

7. In a large bowl, combine chicken thighs with shrimp paste, Shaoxing wine, oyster sauce, light soy sauce, salt, pepper, and mushroom powder.

8. Mix well to coat.

9. Cover and refrigerate overnight to marinate.

10. Make the Sauce.

11. In a bowl, mix the sauce ingredients (including sriracha and plum sauce).

12. Taste and adjust spiciness or sweetness as needed.

13. Set aside in the fridge until ready to use.

14. Prepare the Batter.

15. In a bowl, combine flour, starch, and iced water.

16. Mix gently—it’s okay if the batter is slightly lumpy.

17. Add mayonnaise, salt, pepper, and Chinese five spice.

18. Stir until just combined.

19. Fry the Chicken and Skin.

20. Heat 4 inches of oil in a Dutch oven over medium heat.Test by dipping in a wooden chopstick—if bubbles form, it’s ready.

21. Using tongs, gently place marinated chicken into the hot oil away from you.

22. Spoon extra batter over the chicken as it fries to create a crispy edge or "skirt."

23. Fry until golden brown and crisp on both sides.

24. Drain on a wire rack or paper-lined plate.

25. Repeat the process with the reserved chicken skin until crispy. Set aside.

26. Toast the Bread.

27. In a skillet over medium heat, melt some butter.

28. Toast the bread slices on one side only.

29. Set aside with the toasted side facing down.

30. Assemble the Sandwich.

31. Spread the sauce on the toasted side of one bread slice.

32. Top with a piece of crispy chicken.

33. Add pickled carrots and onions on top.

34. Sprinkle with chopped scallions.

35. Slice the crispy chicken skin into bits and sprinkle over.

36. Top with the second slice of bread (toasted side up).

37. 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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Recipe Video: