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

Name: Har Cheong Gai (Prawn Paste Chicken) | Don Signature Crab - Singapore Food Guide
Total time: 100 min
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

donsignaturecrab.sg

Singapore-style Har Cheong Gai (prawn paste chicken): deep-fried chicken marinated in fragrant prawn paste and aromatics for a crispy, umami-rich hawker favouri

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Cooking tools:

Deep-fry thermometer
Wok
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Measuring cup
Cooling rack
Paper towel
Oven
Refrigerator
Plate
Serving platter
Kitchen timer
Tongs
Slotted spoon

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