Prawn Paste Chicken Cutlet – 虾酱鸡扒

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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  • Servings: 4

  • Time: 30 minutes (4 hours to marinate)

  • Skill: Easy


  1. 4 boneless chicken legs

  2. OKI premium sunflower oil for frying

  3. Ingredients


    1. 2 tbsp prawn paste

    2. 1 tbsp sesame oil

    3. 1 tbsp grated ginger

    4. 2 tbsp hua tiao wine

    5. 1 tbsp oyster sauce

    6. 1 tbsp sugar

    7. ½ tsp white pepper powder

    8. Ingredients


      1. 40g plain flour

      2. 40g tapioca flour

      3. ½ tsp baking powder

      4. ½ tsp sodium bicarbonate

      5. 50 ml water

      6. 1 egg


      1. Tenderize and flatten boneless chicken legs with a meat hammer and put them in a zip lock bag.

      2. Add all the marinade ingredients, seal zip lock bag and massage bag to mix well.

      3. Set in the fridge to marinate for at least 2 to 4 hours, or overnight if you have the time.

      4. In a large mixing bowl add and mix together all the batter ingredients.

      5. 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.

      6. Heat Oki premium sunflower oil in a wok or pan to about 180°C.

      7. 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.

      8. Cut them into serving slices and serve with lemon wedges on the side.

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