Crispy Prawn Paste Chicken Recipe (Har Cheong Gai) – Singapore’s Favorite Fried Chicken

When it comes to fried chicken in Singapore, nothing beats the local favorite—Har Cheong Gai, or prawn paste chicken. This iconic hawker dish is known for its unmistakable aroma, ultra-crispy exterior, and juicy, flavorful meat. Whether you find it at a tze char stall, family restaurant, or home kitchen, Har Cheong Gai is a dish that never fails to please.

The magic lies in the fermented prawn paste marinade, which penetrates the chicken, infusing it with savory umami and a hint of funkiness that’s addictive. With a golden crust that stays crisp even after cooling, this dish is a true representation of Singapore’s rich culinary heritage.

In this guide, you’ll learn how to recreate crispy prawn paste chicken at home—with authentic flavor and satisfying crunch in every bite.

Ingredients: Simple but Powerful Flavors

The beauty of Har Cheong Gai lies in its simplicity. It doesn’t require an extensive list of ingredients, but quality and balance are key.

For the Chicken:

800g mid-joint chicken wings (or drumettes)
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1/2 tbsp sugar
1/2 tsp white pepper
1 tsp sesame oil
1/2 tsp salt

The Star Marinade

1.5 tbsp fermented prawn paste (shrimp sauce / hae ko / har cheong)
(Note: Use the greyish Cantonese-style prawn paste, not the pink belacan.)

Coating:

4 tbsp rice flour
2 tbsp plain flour
1 tbsp corn flour
1 tsp baking powder (for extra crisp)
Optional: pinch of five-spice powder

For Frying:

Cooking oil (enough for deep-frying)

Garnish (optional):

Fresh coriander or lime wedges

Marinating the Chicken: Time is Flavor

Proper marination is non-negotiable for Har Cheong Gai. The longer the chicken marinates, the more intense the flavor.

Steps:

Rinse and pat dry the chicken wings thoroughly.
In a large bowl, mix all marinade ingredients: prawn paste, soy sauce, Shaoxing wine, sugar, white pepper, salt, and sesame oil.
Add chicken wings and mix well. Massage the marinade into the meat.
Cover and refrigerate for at least 6 hours, preferably overnight (12–24 hours for best results).

Tip: Avoid using too much prawn paste—it’s strong. A little goes a long way to prevent overpowering funk.

Coating & Batter: The Secret to the Crisp

A dry coating (not wet batter) gives Har Cheong Gai its signature crunch. The mix of flours ensures it’s light yet crisp, while baking powder creates air pockets for that extra crunch.

Steps:

Mix rice flour, plain flour, corn flour, and baking powder in a bowl.
Remove marinated chicken from the fridge and let it sit for 20–30 minutes to come to room temperature.
Just before frying, toss chicken pieces in the flour mix until well coated. Press the coating onto each piece for extra texture.

Note: Do not coat the chicken too early, or the flour will get soggy.

Deep-Frying: Golden, Crispy, and Irresistible

The hallmark of great Har Cheong Gai is a deep golden color, audible crunch, and tender meat inside. Here’s how to fry it right.

Frying Tips:

Heat oil to 170°C–180°C (340°F–355°F).
Fry chicken in batches to avoid overcrowding and temperature drops.
Fry each batch for 6–8 minutes, flipping occasionally until golden brown and cooked through.
Drain on a wire rack or paper towels to remove excess oil.

For extra crispy wings, you can double fry:

First fry: 5–6 minutes at 160°C
Rest: 5–10 minutes
Second fry: 2–3 minutes at 190°C for final crisp

Avoid undercooking thicker pieces and make sure oil stays hot between batches.

Serving Suggestions: How Singapore Eats It

Har Cheong Gai is incredibly versatile—it shines as a main dish, side dish, or even a beer snack. In Singapore, it’s often served with:

Steamed jasmine rice or fried rice
Stir-fried vegetables or sambal kangkong
Chili sauce or lime for dipping
Iced barley or Tiger Beer for pairing

For a full meal, pair it with other tze char classics like sweet and sour pork, hotplate tofu, or sambal stingray.

You can also use Har Cheong Gai in modern fusion dishes—like Har Cheong Gai sliders, burgers, or rice bowls.

Variations and Pro Tips

While the classic version is unbeatable, home cooks often put their own spin on Har Cheong Gai. Here are some ideas and expert tips:

Variations:

Boneless thigh meat – Juicier and easier to eat
Air-fried version – Less oily, though not quite as crispy
Battered version – Add water to the flour mix for a wet batter texture
Gluten-free – Substitute flours with gluten-free options like potato starch

Pro Tips:

Always dry your chicken before marinating.
Use a thermometer to maintain oil temp—too low = soggy; too hot = burnt crust.
Let wings rest before serving—they stay crispy for up to 15–20 minutes.

Conclusion

Har Cheong Gai isn’t just fried chicken—it’s a uniquely Singaporean experience. With its deep umami from fermented prawn paste, shatteringly crisp skin, and juicy interior, it captures the soul of hawker cuisine in every bite. Whether served at family dinners, festive gatherings, or casual weekends, it never fails to impress.

Armed with this authentic recipe and pro tips, you now have everything you need to recreate Singapore’s favorite fried chicken in your own kitchen. Just be warned—it’ll disappear faster than you can fry the next batch.

FAQs

1. What is prawn paste and where can I buy it?

Prawn paste (har cheong) is a fermented seafood condiment. Look for the grey Cantonese-style version in Asian supermarkets. Avoid pink belacan for this dish.