Don Signature Crab - Singapore Food Guide

Crispy Fried Chicken Wings (Har Cheong Gai)

A Singapore-style har cheong gai: prawn-paste marinated chicken wings, deep-fried until ultra-crispy with a fragrant, savoury finish.

Crispy Fried Chicken Wings (Har Cheong Gai)

About this dish

Har Cheong Gai (prawn paste chicken) is a favourite at zi char stalls and hawker centres across Singapore — a nostalgic, finger-licking snack that also works as a crowd-pleasing party dish. These crispy fried chicken wings are marinated in savoury har cheong (prawn paste) and aromatics, then coated and deep-fried until the skin turns super-crisp while the meat stays juicy. Think Tiong Bahru kopitiam snacks and East Coast Weekend BBQ vibes rolled into one plate.

This recipe brings that hawker-centre magic to a HomeCook’s kitchen: straightforward marination, simple coating with tapioca/cornflour, and clear frying tips so even busy parents or weeknight cooks can nail the texture. The flavour profile is umami-forward from the prawn paste, balanced with a touch of light soy and sugar, with optional lime or sambal for acidity and heat — reminiscent of a weekend zi char feast or supper run after a night out.

Serve Har Cheong Gai family-style with a plate of steamed rice, achar (achar), or cucumber slices, and pair with cold barley or kopi-o for an authentic Singaporean spread. The method includes local tips — where to source har cheong at NTUC or Chinatown wet markets, how to manage oil temperature in a wok, and how to keep wings crispy if you’re preparing them ahead for potlucks or CNY gatherings.

Ingredients

  • 800 g chicken mid wings (approx. 12–14 pieces), tips removed and halved at the joint
  • 2 tbsp har cheong (prawn paste), preferably slightly wet/soft variety
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing wine or dry rice wine
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/2 tsp white pepper
  • 3 garlic cloves, finely minced
  • 1 egg white, lightly beaten
  • 80 g tapioca starch (or cassava starch) for a super-crispy finish
  • 40 g plain (all-purpose) flour
  • 1/2 tsp fine salt, or to taste
  • Vegetable oil or peanut oil for deep frying (approx. 1.2 litres)
  • Optional: 6–8 curry leaves, pat dry (fry briefly for aroma)
  • Optional garnish: lime wedges, sliced cucumber, chopped spring onion, toasted sesame seeds
  • Optional dipping: sambal chilli, sriracha, or a squeeze of calamansi/lime

Step-by-Step Method

  1. Prepare the wings: pat chicken wings dry with paper towel, cut at the joint so each wing becomes two pieces, and remove any excess skin if desired.
  2. Make the marinade: in a bowl, combine har cheong (prawn paste), light soy sauce, shaoxing wine, sesame oil, sugar, white pepper and minced garlic until smooth. Taste a small dab and adjust balance — it should be savoury and slightly salty.
  3. Marinate: toss the wings with the marinade ensuring every piece is coated. Cover and refrigerate for at least 30 minutes to 1 hour (overnight for deeper flavour). In Singapore kitchens, a short marinate of 1 hour is common at home before weekend hawker-style cooking.
  4. Coating: remove wings from fridge and pat off excess marinade with paper towel. Toss wings in the beaten egg white to give the batter something to cling to, then dredge evenly in a dry mix of tapioca starch, plain flour and salt. Shake off excess and let the coated wings rest on a rack for 10–15 minutes to allow the coating to set.
  5. Heat oil: fill a wok or deep pan with enough oil for deep-frying (about 6 cm depth). Heat to 170–175°C (medium-high). If you don’t have a thermometer, test with a wooden chopstick — bubbles should form steadily around it.
  6. First fry: fry wings in batches so the oil temperature doesn’t drop. Fry for 6–8 minutes until the coating is set and the skin is golden. Keep heat steady at 170–175°C and avoid overcrowding.
  7. Drain and rest: transfer to a wire rack over a tray to drain and rest for 3–5 minutes. This helps render fat and keeps the coating crisp.
  8. Second fry for extra crunch: increase oil temperature to 190–195°C (high). Return wings in small batches for 1–2 minutes until deeply golden and extra-crispy. Remove and drain on a rack; immediately toss optional curry leaves briefly in hot oil then scatter over wings for an aromatic finish.
  9. Finish and serve: squeeze lime or calamansi if using, garnish with spring onion or toasted sesame seeds, and serve with sambal or a chilled drink. Taste and adjust with more lime or a pinch of salt if needed, like you would tweak a zi char plate.

Tips & Serving Ideas

  • Buy har cheong (prawn paste) from NTUC, Cold Storage, Sheng Siong or wet markets in Geylang/Chinatown — choose a slightly softer paste for easier mixing.
  • If you can’t find har cheong, lightly toast 1 tsp belacan (shrimp paste) in a dry pan, mash and mix with 1 tsp light soy and 1 tsp sugar as a substitute.
  • Double-fry method (initial fry at 170–175°C, rest, then flash fry at 190–195°C) gives the best crackle that holds up for serving and reheating.
  • Keep wings in a single layer on a wire rack after frying to prevent sogginess; avoid paper towels for long draining as they trap steam.
  • Use a thermometer for consistent results; a wooden chopstick bubble test works too — rapid bubbles indicate frying temperature is ready.
  • Adjust heat and sambal: serve slices of chilli padi or sambal on the side so guests can control the spice level Singapore-style.
  • Make-ahead: fry once and reheat in a 200°C oven for 6–8 minutes to restore crispiness if preparing for potlucks or parties.

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