Prawn Paste Chicken (Har Cheong Gai) from Singapore

Har Cheong Gai! Yes it is a crispy fried chicken recipe from Singapore. Simply call it as Prawn paste chicken! To prepare this Singapore local delicacy, you need to marinate chicken wings in a mix prepared with shrimp paste. The shrimp paste plays the major role for this chicken recipe.

If you check the recipe, it is very simple. Only thing is that you need to marinate it well. I allowed chicken wings to marinate for a day, so final result was awesome. Chicken wings were full of flavor.

We’ve tried this prawn paste chicken wings many times when we eat out. Lately, I thought of giving it a try at home. After few minutes browsing, I could find many recipes and finally this is what I did.
We just enjoyed these crispy chicken wings with tomato sauce, but you may try it with any of your preferred sauce.
If you like to taste fried chicken with different flavours, try this recipe. Sure, you’ll like it.

Here is the recipe for Singapore Prawn Paste Recipe.

Ingredients (for 4-5 chicken wings/1-2 servings)

4- 5 chicken wings (mid joint)
1 tbsp oyster sauce
1 tbsp sugar
1 tbsp light soya sauce
2 tsp shirmp paste
1 tbsp Rice flour
4 tbsp Cornflour
1 egg
oil for deep-frying

Wash,clean chicken wings.

In a bowl mix oyster sauce, sugar ,light soy sauce, , rice flour, corn flour and shrimp paste. Beat the egg and add to the mix. Make it a mix and add chicken into it.
Stir well.

Marinate chicken wings at least 3 hours to  8 hours inside the fridge.
Once marinated, now it is time to deep fry.

Heat oil in a wok or a frying pan for deep frying.
When oil is hot enough, Deep-fry chicken over medium heat
Deep fry about 4-5 minutes or until golden brown.

Once fried well, remove chicken wings onto paper towels.
Serve immediately with preferred sauce or a dip.