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
Step-by-step instructions
Step 1 · Prepare the marinade by mixing prawn paste
Prepare the marinade by mixing prawn paste, Shaoxing wine, soy sauce, sugar, white pepper, and minced garlic in a large bowl.
Step 2 · Add chicken wings to the marinade and massage well
Add chicken wings to the marinade and massage well. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Step 3 · In a separate bowl
In a separate bowl, combine cornstarch and rice flour. Coat each marinated wing evenly with the flour mixture.
Step 4 · Preheat air fryer to 200°C (390°F) or oven to 220°C (430°F)
Preheat air fryer to 200°C (390°F) or oven to 220°C (430°F).
Step 5 · Arrange wings in a single layer in the air fryer basket or on a lin...
Arrange wings in a single layer in the air fryer basket or on a lined baking tray. Spray lightly with cooking spray or brush with oil.
Step 6 · Air fry or bake for 10 minutes
Air fry or bake for 10 minutes, flip, spray again, then cook for another 8-10 minutes until golden brown and cooked through.
Step 7 · Let wings rest for 3 minutes before serving
Let wings rest for 3 minutes before serving. Serve hot with a wedge of calamansi or your favorite chili dip.
Why this recipe 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.
A note on tradition
Har Cheong Gai is a staple at Singapore’s zi char stalls and kopitiams, popular with locals for family dinners and festive gatherings. Its use of prawn paste showcases the nation’s love for bold, fermented flavors, a reflection of the city’s multicultural food heritage. The dish is commonly served at hawker centres and is especially popular during weekend meals or celebrations.