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Prawn Paste Chicken (Har Cheong Gai)
30min
4 servings
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Prawn Paste Chicken, known as Har Cheong Gai in Cantonese, is a popular Singaporean and Malaysian dish. This savory delicacy features chicken wings marinated in a pungent fermented shrimp paste, then coated in a crispy batter and deep-fried to golden perfection. The result is a uniquely flavored chicken with a crispy exterior and juicy interior, boasting an irresistible umami taste. This dish is perfect as an appetizer, snack, or part of a larger meal, offering a delightful blend of textures and a burst of intense flavors.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Shellfish
Ingredients
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Steps
Read instructions and get ready to cook
Prepare chicken wings
Rinse chicken wings and pat dry with paper towels.
Make marinade
In a large bowl, mix shrimp paste, Shaoxing wine, oyster sauce, sugar, white pepper, and garlic powder.
Marinate chicken
Add chicken wings to the marinade, mix well, cover, and refrigerate for 4 hours or overnight.
Prepare batter
In a bowl, mix flour, cornstarch, and baking powder.
Add wet ingredients
Whisk in egg and water to form a smooth batter.
Heat oil
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
Coat chicken
Dip each marinated chicken wing into the batter, allowing excess to drip off.
Fry chicken
Carefully lower battered wings into hot oil and fry for 5-6 minutes until golden brown.
Turn chicken
Flip wings halfway through cooking to ensure even browning.
Drain excess oil
Remove fried wings and drain on a wire rack or paper towels.
Repeat
Continue frying in batches until all wings are cooked.
Rest
Let the fried chicken wings rest for 2 minutes before serving.
Serve
Arrange Prawn Paste Chicken on a serving platter and serve hot.
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