Sunday, 5 February 2017

Chicken Bak Kwa

Chicken Bak Kwa / Bacon Bak Kwa - Updated

First time I tried Bacon Bak Kwa was when I went back to Singapore last year. Boy, was I hooked.
Got back home and so tried making it. Was going to use thinly sliced belly pork but then had the idea to use ready made bacon slices. Used the same recipe as the chicken bak kwa below and the taste is quite good.

I made bbq pork some time back and have always wanted to make a chicken version so my friends who do not eat pork can try it as well. This time, I added chillie paste to it to get it spicy like how they do in Singapore.

Taste wise, it turned out quite alright and I am quite pleased with the result.
Only change I would make to the recipe below for bacon bak kwa is because it is already salted, not to use so much fish and soya sauce! And at the end of cooking, brush the pork with honey to get the shine!

As for the cooking method, bake in the oven for about 5 mins each side and remove and brush with honey and then put under grill at around 180 deg for about 2 mins each side. Cool and eat!

500 gms chicken thigh (minced)


1 tbsp fish sauce
1 tbsp soya sauce
1/2 - 1 thsp dark soya sauce
50 gm dark brown sugar
30 gm sugar
2 tbsp honey
1 tbsp chilli paste (optional)
1/8 tsp 5 spiced powder
1/2 tsp white pepper
1 tbsp oil
a big drop of red food coloring (optional)

Season ground chicken with the marinate and leave in the fridge overnight or at least 4 hours.(marinating is more flavorful but so often i have made without marinating and the result is just as good.
Turn oven to 150C.
Oil baking sheet, put a chinese bowl of marinated chicken on baking sheet and try to spread meat as thinly as possible to cover the whole sheet.
Bake in oven for 10 mins or until firm to the touch.

Remove from oven and using a pair of scissors or a knife and cut meat into pieces.
Repeat (3) to (5)
Meat is now ready for grilling or wrapped in foil and freeze until needed.

(original posted in Nov 2011)