Mains Protein Recipes

Har Cheong Gai

Perhaps the most popular fried chicken in Singapore, this dish incorporates prawn paste and spices in its batter, creating a seasoned slurry that imparts a thick musk of umami goodness to the finished product.

Recipe by Scott Chan, sous chef at Hawker 18.

*Featured in Crave’s Issue 86, August 2017


1 hour; 10 minutes

(Serves 4)

500g chicken wings
2.5g vegetable oil

50g shrimp paste
20g sugar
2.5g light soy sauce
2.5g chicken powder

1 egg
100ml vegetable oil
50g tempura flour
10ml cold water


1. Marinate the chicken

  • Combine all the marinade ingredients, add the chicken and marinate in the refrigerator for one hour.

2. Coat the chicken

  • To make the batter, combine the egg and water, and add the tempura flour. Mix to form a smooth paste. Coat the chicken with the batter.

3. Fry the chicken

  • Heat the vegetable oil in a wok to 180°C. Fry the battered chicken for 10 minutes until golden and serve.


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