How to Make Prawn Paste Chicken (Traditional & Healthy Version)
Prawn Paste Chicken, or 'Har Cheong Gai', is a beloved Singaporean dish that captures the essence of local hawker culture. Found in bustling kopitiams and zi char stalls, this dish features succulent chicken mid-wings marinated in fermented prawn paste, then fried to golden perfection. The aroma alone is enough to draw a crowd, making it a staple at family dinners and social gatherings. The dish reflects Singapore's unique culinary landscape, blending Chinese influences with Malay flavors, resulting in a savory umami bomb. While the traditional version is deep-fried, our health-conscious adaptation uses less oil and leaner cuts, without sacrificing taste. Each bite delivers a satisfying crunch, followed by a burst of prawn paste umami—a taste that's instantly recognizable and cherished in Singaporean homes. Perfect for dinner or sharing platters, healthy Prawn Paste Chicken is a true crowd-pleaser. It embodies the fusion spirit of Singapore, showcasing how classic flavors can be enjoyed guilt-free. If you love exploring local Singaporean recipes or want to recreate kopitiam favorites at home, this rendition is a must-try.
Ingredients
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, combine prawn paste, light soy sauce, shaoxing wine (if using), sugar, white pepper, and minced garlic. Mix into a smooth marinade.
Step 2 · Add chicken mid-wings into the marinade
Add chicken mid-wings into the marinade. Massage thoroughly to coat all pieces. Cover and refrigerate for at least 1 hour (up to overnight for best flavor).
Step 3 · In a clean bowl
In a clean bowl, mix rice flour and cornstarch. Dredge each chicken piece lightly to form an even coating.
Step 4 · Preheat air fryer to 180°C (356°F)
Preheat air fryer to 180°C (356°F), or oven to 200°C (392°F). Arrange wings on a tray lined with parchment, spaced apart. Spray lightly with vegetable oil.
Step 5 · Air fry or bake chicken for 15-18 minutes
Air fry or bake chicken for 15-18 minutes, flipping halfway, until golden brown and cooked through.
Step 6 · Transfer to a plate
Transfer to a plate, garnish with sliced spring onion, and serve immediately.
Why this recipe is healthy
By opting for air-frying or baking instead of deep-frying, this version of Prawn Paste Chicken slashes excess oil and calories without compromising on authentic Singaporean flavor. Lean chicken provides ample protein for muscle repair and satiety, while the marinade uses minimal sugar and a salt-reduced soy sauce. This makes it a heart-friendly and waistline-conscious option suitable for balanced diets, supporting healthy eating goals.
A note on tradition
Prawn Paste Chicken is an iconic Singaporean zi char and kopitiam dish, often enjoyed at family dinners, festive gatherings, and even birthday parties. Its pungent aroma and addictive flavor are unmistakable, making it a top choice at hawker centers across the island. The use of prawn paste reflects the local penchant for bold flavors and the fusion of Chinese and Malay culinary traditions that define Singaporean food. Typically eaten as part of a communal meal, it symbolizes warmth and togetherness.