Don Signature Crab - Singapore Food Guide

Har Cheong Gai (Prawn Paste Chicken)

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

Har Cheong Gai (Prawn Paste Chicken)

About this dish

Har Cheong Gai is a beloved hawker-centre and zi char staple in Singapore — deep-fried chicken pieces lacquered in a marinade of prawn paste, garlic and light soy that give a punchy, savoury-sweet flavour and a satisfyingly crisp bite. You’ll see it served at kopitiams and heartland stalls from Tiong Bahru to the East Coast, often stacked on a plate for sharing or tucked into a lunchbox for a hearty supper. At home it’s a fun weekend project for families, or a crowd-pleasing item for potlucks and festive gatherings.

The taste profile is intensely umami from fermented prawn paste (har cheong), rounded with garlic, a touch of sugar and light soy for seasoning. Texture is key: the outside should be golden and crackly, while the meat stays juicy — achieved by a proper marinade and a double-fry technique popular with zi char cooks. Local variations may add a splash of Shaoxing wine, a little white pepper, or even curry leaves for aroma, but the core is prawn paste, garlic and a crisp starch coating.

Serve Har Cheong Gai Singapore-style with plain steamed rice or as an accompaniment to sambal and achar for a contrast of sour-sweet heat. It’s a favourite for late-night makan sessions and pairs perfectly with a cold barley drink, kopi or a local lager. Practical for busy parents and home cooks too: marinate ahead, double-fry just before serving, and enjoy the hawker-centre vibes in your own kitchen.

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

Step-by-Step Method

  1. Clean and pat-dry the chicken pieces. Make a few small slits in thicker pieces so marinade penetrates.
  2. In a large bowl combine prawn paste, minced garlic, minced shallot (if using), light soy, dark soy (optional), Shaoxing wine, sugar, white pepper and sesame oil. Mix into a smooth paste.
  3. Add the chicken to the marinade and rub thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavour.
  4. About 20 minutes before frying, remove chicken from fridge to come closer to room temperature. Whisk the egg white and stir into the marinated chicken.
  5. In a shallow bowl combine cornflour, plain flour and tapioca starch. Toss each piece of marinated chicken in the starch mix to coat evenly; press the coating on so it adheres.
  6. Heat oil in a deep wok or heavy pot to about 160°C for the first fry (medium heat). If you don't have a thermometer, test with a small scrap of batter — it should slowly bubble and rise.
  7. First fry: Fry chicken in batches at 160°C until cooked through but not deeply browned, about 6–8 minutes depending on size. Don’t overcrowd the wok. Drain on a wire rack and rest 5 minutes.
  8. Second fry: Increase oil temperature to 180–190°C (high heat). Return chicken in batches and fry until golden and extra-crispy, about 2–3 minutes. Watch closely to avoid burning.
  9. Drain on a rack or paper towel briefly, then scatter with optional fried curry leaves for fragrance. Squeeze lime over the chicken or serve wedges on the side.
  10. Serve immediately with steamed rice or as part of a zi char spread, accompanied by sambal belacan, pickled achar and cold barley or iced lemon tea. For leftover reheating, oven-reheat at 180°C for 6–8 minutes to restore crispiness.

Tips & Serving Ideas

  • Buy fresh prawn paste from NTUC FairPrice, Cold Storage, Sheng Siong or wet-market stalls — if it’s very salty, reduce added soy.
  • Marinate overnight for best flavour; at minimum 1 hour. Room-temperature marination for 20 minutes before frying helps even cooking.
  • Double-fry technique: first at lower temp to cook through, then hot and fast to crisp — this is how zi char stalls get the crunchy skin.
  • If you don’t have a thermometer, test oil heat with a cube of bread or a small bit of batter (should brown in ~10–12 seconds at high heat).
  • Adjust spice by serving with sliced chilli padi or sambal on the side — Singaporeans often like to balance the prawn paste richness with bright, spicy condiments.
  • To reheat leftovers, use a hot oven or air-fryer (180°C for 6–10 minutes) rather than microwave to keep the crust crisp.
  • Make-ahead option: marinate and freeze raw chicken in a single layer. Thaw overnight in the refrigerator before breading and frying.

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