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Prawn Paste Chicken (Har Cheong Gai)

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30min

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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

1
Prepare chicken wings

Rinse chicken wings and pat dry with paper towels.

2
Make marinade

In a large bowl, mix shrimp paste, Shaoxing wine, oyster sauce, sugar, white pepper, and garlic powder.

3
Marinate chicken

Add chicken wings to the marinade, mix well, cover, and refrigerate for 4 hours or overnight.

4
Prepare batter

In a bowl, mix flour, cornstarch, and baking powder.

5
Add wet ingredients

Whisk in egg and water to form a smooth batter.

6
Heat oil

In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).

7
Coat chicken

Dip each marinated chicken wing into the batter, allowing excess to drip off.

8
Fry chicken

Carefully lower battered wings into hot oil and fry for 5-6 minutes until golden brown.

9
Turn chicken

Flip wings halfway through cooking to ensure even browning.

10
Drain excess oil

Remove fried wings and drain on a wire rack or paper towels.

11
Repeat

Continue frying in batches until all wings are cooked.

12
Rest

Let the fried chicken wings rest for 2 minutes before serving.

13
Serve

Arrange Prawn Paste Chicken on a serving platter and serve hot.

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