Har Cheong Gai
Hawker • Singapore
About Har Cheong Gai
Prawn paste fried chicken — crispy and umami-rich
How to Make Har Cheong Gai (Traditional & Healthy Version)
Har Cheong Gai, or prawn paste chicken, is an iconic Singaporean dish beloved in local kopitiams and hawker centres. This crispy, aromatic fried chicken is infused with fermented shrimp paste, creating a truly unique umami flavor that is instantly recognizable to fans of Singaporean cuisine. Deeply rooted in local food culture, Har Cheong Gai is often enjoyed by families and friends over communal meals, especially at zi char (煮炒) restaurants where sharing plates are the norm. The dish stands out for its fusion influences, blending Cantonese culinary traditions with Singapore’s vibrant hawker scene. Unlike regular fried chicken, the marinade for Har Cheong Gai includes prawn paste, Shaoxing wine, and a touch of five-spice, delivering a punchy taste and unforgettable aroma. Its irresistible crispiness and juicy interior make it a favorite for dinner and special occasions. While traditionally deep-fried, our health-conscious version uses the air fryer or oven, so you can enjoy all the flavor with less guilt—perfect for those tracking calories but not willing to compromise on authentic taste.
Ingredients(for 4-5 pieces of chicken wings per serving)
- 500g Chicken mid-joint wings (fresh, trimmed)
- 2 tablespoons Fermented prawn paste (har cheong) (available at wet markets)
- 1 tablespoon Shaoxing wine (optional, for depth) - optional
- 1 tablespoon Low-sodium light soy sauce (use 'si yau' for local flavor)
- 1 teaspoon Sugar (balances saltiness)
- 1/2 teaspoon White pepper (ground)
- 2 cloves Garlic (minced)
- 2 tablespoons Cornstarch (for crispiness)
- 2 tablespoons Rice flour (for added crunch)
- as needed Cooking spray or 1 tablespoon canola oil (for air-frying or baking)
Instructions
- 1
Prepare the marinade by mixing prawn paste, Shaoxing wine, soy sauce, sugar, white pepper, and minced garlic in a large bowl.
3 minutes
Use a whisk for even blending.
- 2
Add chicken wings to the marinade and massage well. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
2 hours (inactive)
Marinate overnight for the best aroma and taste.
- 3
In a separate bowl, combine cornstarch and rice flour. Coat each marinated wing evenly with the flour mixture.
5 minutes
Shake off excess flour for a lighter crust.
- 4
Preheat air fryer to 200°C (390°F) or oven to 220°C (430°F).
5 minutes
Ensure the air fryer or oven is fully heated for maximum crispiness.
Why This Dish is Healthy
By adapting this hawker classic for air fryer or oven, you reduce saturated fat without sacrificing authentic flavor. Using lean chicken and moderate marinades keeps calories in check, making it suitable for calorie-conscious diners. This recipe is balanced, protein-rich, and free from heavy batters, offering a guilt-free way to enjoy the taste of Singapore kopitiams at home.
This Har Cheong Gai recipe is lower in fat thanks to air-frying or baking, with minimal added oil. Chicken wings are a good source of high-quality protein, essential amino acids, and B vitamins like niacin and B6. Using rice flour and cornstarch provides a gluten-light alternative, and fermenting prawn paste adds beneficial probiotics. Reducing sodium with light soy sauce also keeps this dish heart-friendly for most eaters.
Pro Tips
- 💡Marinate the chicken overnight for the best, most authentic flavor.
- 💡Use a mix of cornstarch and rice flour for extra crunch.
- 💡Let wings cool slightly before serving to keep them juicy.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer or oven at 180°C for 5-7 minutes to retain crispiness.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
| Protein | 22.0 g |
| Carbohydrates | 12.0 g |
| Total Fat | 16.0 g |
| Fiber | 0.0 g |
