Har Cheong Gai (crispy Prawn Paste Chicken Delight)

Har Cheong Gai, also known as Crispy Prawn Paste Chicken, is a popular dish in Singaporean Chinese cuisine. The chicken is marinated in a mixture of fermented shrimp paste and other flavorful ingredients, then deep-fried to crispy perfection.

Non Vegetarian Main Course Singaporean Chinese Singaporean Cuisine Chinese Cuisine Har Cheong Gai Crispy Prawn Paste Chicken
Har Cheong Gai (crispy Prawn Paste Chicken Delight)

Ingredients

  • 1 kg chicken wings
  • 3 tbsp prawn paste
  • 2 cloves garlic, minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup all-purpose flour
  • Oil for deep-frying

Instructions

  1. In a bowl, mix the prawn paste, minced garlic, sugar, salt, and pepper.
  2. Add the chicken wings to the bowl and coat them evenly with the prawn paste mixture. Marinate for at least 2 hours in the refrigerator.
  3. Heat the oil in a deep fryer or large pot to 180°C (350°F).
  4. Dredge the marinated chicken wings in flour, shaking off any excess.
  5. Carefully lower the chicken wings into the hot oil and fry until golden brown and cooked through, about 8-10 minutes.
  6. Remove the fried chicken wings and drain on paper towels.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
20 minutes
Total time:
40 minutes
Cooking method
Deep-frying

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Deep fryer or large pot Mixing bowl Tongs Paper towels

Tools

Knife Cutting board Measuring spoons Measuring cups

Serving suggestions

Serving suggestion: Serve with a side of steamed white rice and a refreshing cucumber salad.

Tips & tricks

Tip: Make sure the oil is hot enough before frying the chicken to achieve a crispy exterior.

Cost

$15