Prawn Paste Chicken Cutlet

30 minutes (4 hours to marinate)



Prawn Paste Chicken, aka ‘Har Cheong Gai’ is beloved to any zi char or meat lover. The feeling of crispy CRUNCH that fills our mouths with flavor is unforgettable and the juices delightful. 
Our recipe today is that of a prawn paste chicken cutlet – one that will stun you because it’s so easy yet so yummy! We used boneless chicken legs for this, and on completing the marinating of the meat, deep fried it in Oki premium sunflower oil, leading to a sumptuous dish. 
Recipe serves 4, though you might want to cook more! 
Find out more about Oki oil here:

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4boneless chicken legs
OKI premium sunflower oil for frying
2tbsp prawn paste
1tbsp sesame oil
1tbsp grated ginger
2tbsp hua tiao wine
1tbsp oyster sauce
1tbsp sugar
½tsp white pepper powder
40g plain flour
40g tapioca flour
½tsp baking powder
½tsp sodium bicarbonate
50ml water
1 egg



Tenderize and flatten boneless chicken legs with a meat hammer and put them in a zip lock bag.
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Add all the marinade ingredients, seal zip lock bag and massage bag to mix well.
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Set in the fridge to marinate for at least 2 to 4 hours, or overnight if you have the time.
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In a large mixing bowl add and mix together all the batter ingredients.
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Add chicken legs along with the marinade from the zip lock bag. Mix well and make sure the chicken legs are evenly coated with the batter.
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Heat Oki premium sunflower oil in a wok or pan to about 180°C.
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Deep fry the chicken legs in batches until golden brown to maintain the temperature of the oil. Set aside on a rack, bring the oil back up to heat and deep fry the cullets for a second time to make them super crispy.
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Cut them into serving slices and serve with lemon wedges on the side.
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