Har Cheong Gai

Mains
Poultry
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

Har Cheong Gai aka 虾酱鸡 (Prawn Paste Chicken), is one zi char dish EVERYONE loves, it’s a mark of a true blue local.
We’re glad to say that we are damn proud of our recipe, it’s definitely AS GOOD AS those outside, or even better (we mean what we say!). With the right steps, you’ll be able to achieve an absolutely awesome HCG, crispy on the outside, and full of juicy flavours on the inside. The pinnacle of crispy chicken perfection!
After testing out with both corn starch and potato starch batter, we decided on the potato starch batter as its gives that layer of crispy crunch to the wings that we love. 4 hours of marinating is just nice, so the wings don’t end up overly salty.
One thing to take note, if you’re deep frying the wings straight out from the fridge, make sure to bring the oil all the way up till it smokes, as the cold wings will reduce the temperature when you drop them it.
All we can say is, you wouldn’t be able to stop at one! Or ten!

Ingredients

Adjust Servings
US / Metric
0.00
chicken mid wings
0.00
chicken mid wings
0.00
tbsp
tbsp
prawn paste
0.00
tbsp
tbsp
prawn paste
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
sesame oil
0.00
tbsp
tbsp
shao hsing
0.00
tbsp
tbsp
shao hsing
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tbsp
tbsp
plain flour
0.00
tbsp
tbsp
plain flour
0.00
tbsp
tbsp
potato starch
0.00
tbsp
tbsp
potato starch
0.00
egg
0.00
egg
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tsp
tsp
baking powder
0.00
tsp
tsp
baking powder

Steps

1

Add 2 tbsp prawn paste to 12 chicken mid wings
Add 2 tbsp prawn paste to 12 chicken mid wings
Mark as completed

2

Add 1 tbsp sugar, 1 tbsp sesame oil, 2 tbsp shao hsing wine, 1/2 tsp white pepper, 1 tbsp oyster sauce and mix well.
Add 1 tbsp sugar, 1 tbsp sesame oil, 2 tbsp shao hsing wine, 1/2 tsp white pepper, 1 tbsp oyster sauce and mix well.
Mark as completed

3

Transfer mixture to bag and marinate for 4 hours
Transfer mixture to bag and marinate for 4 hours
Mark as completed

4

Add 6tbsp plain flour, 6 tbsp potato statch, 1/4 tsp baking powder, a beaten egg, 50ml of water, and mix up the batter until smooth
Add 6tbsp plain flour, 6 tbsp potato statch, 1/4 tsp baking powder, a beaten egg, 50ml of water, and mix up the batter until smooth
Mark as completed

5

Take the wings out and drop them into the batter
Take the wings out and drop them into the batter
Mark as completed

6

Deep fry and keep oil at 180 degrees C
Deep fry and keep oil at 180 degrees C
Mark as completed

7

When the wings start to float in 3-4 mins, remove.
When the wings start to float in 3-4 mins, remove.
Mark as completed

8

Savour. Eat more until finish.
Savour. Eat more until finish.
Mark as completed

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