Har Cheong Gai (Prawn Paste Chicken) | Don Signature Crab - Singapore Food Guide

Ingredients

• 700 g chicken mid-wings or drumettes, pierce skin for better marinade penetration
• 2–3 tbsp prawn paste (har cheong), lightly toasted or mashed if very chunky
• 3 cloves garlic, minced
• 1 shallot, finely minced (optional)
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce (for colour, optional)
• 1 tbsp Shaoxing wine or dry sherry (or 1 tbsp rice wine vinegar if unavailable)
• 1 tsp granulated sugar
• 1/2 tsp white pepper
• 1 tbsp sesame oil
• 1 egg white (or 1 whole egg), beaten
• 2 tbsp cornflour
• 2 tbsp plain (all-purpose) flour
• 1 tbsp tapioca starch (optional, for extra crunch)
• 1–1.2 L neutral oil (vegetable or canola) for deep frying
• Cucumber slices and lime wedges, to serve
• Sambal belacan or chilli padi dipping sauce, to serve
• Optional: a few curry leaves for frying with the chicken for extra aroma
• Optional: 1 tbsp mayonnaise mixed with a dash of light soy and lime as a dipping sauce