Prawn Paste Chicken (Har Cheong Gai) Recipe

Prawn Paste Chicken (Har Cheong Gai) Recipe

How To Make Prawn Paste Chicken (Har Cheong Gai)

These savory Singaporean har cheong gai is coated in a tasteful prawn paste to give you a crispy chicken meal! Serve these up at your next game day party.

Preparation: 20 minutes
Cooking: 12 minutes
Marinate Time: 2 days
Total: 2 days 32 minutes



  • 12chicken mid wings
  • 2tbspshrimp sauce
  • 1tbspoyster sauce
  • 2tbspsugar
  • 1tsbpsesame oil
  • 3tbspChinese wine
  • 1tspwhite pepper
  • 1tspsalt

For Batter:

  • 1cupplain flour
  • 1cuppotato starch
  • ½tspbaking soda
  • ¼tspbaking powder
  • 2eggs
  • 1cupwater

For Frying:

  • 4cupscooking oil

For Serving:

  • lime wedge


  1. In a large mixing bowl, add the chicken wings, shrimp sauce, oyster sauce, sugar, sesame oil, Chinese wine, white pepper and salt.

  2. Stir to combine, ensuring each wing is coated evenly.

  3. Cover in cling film, then allow to rest in the fridge for up to 2 days.

  4. In another large mixing bowl, combine the plain flour, potato starch, bicarbonate of soda, baking powder, eggs and water.

  5. Whisk until fully combined. The mixture should be runny but thick enough to hold on the surface of a spoon.

  6. Add the oil to a wok over medium heat, then bring up to temperature.

  7. Remove the marinated wings from the fridge, then dip them in the batter.

  8. Place the battered wings in the oil in batches of 4.

  9. Cook for 3 to 4 minutes until the coating crisps up and turns a golden brown.

  10. Repeat the frying process until all wings are cooked.

  11. Plate up and serve with a squeeze of lime juice.

  12. Serve, and enjoy!


  • Calories: 9977.92kcal
  • Fat: 762.65g
  • Saturated Fat: 171.96g
  • Trans Fat: 4.36g
  • Monounsaturated Fat: 363.42g
  • Polyunsaturated Fat: 178.23g
  • Carbohydrates: 61.62g
  • Fiber: 1.54g
  • Sugar: 6.63g
  • Protein: 676.63g
  • Cholesterol: 2790.06mg
  • Sodium: 3476.39mg
  • Calcium: 449.71mg
  • Potassium: 6894.12mg
  • Iron: 33.61mg
  • Vitamin A: 1510.57µg
  • Vitamin C: 60.33mg
Want to share your experience making Prawn Paste Chicken (Har Cheong Gai) or have any tips to perfect this classic dish? Join the discussion in the Recipe Sharing forum!

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