Prawn Paste Chicken
Hawker • Singapore
About Prawn Paste Chicken
Prawn Paste Chicken, or 'Har Cheong Gai' as it's commonly called in Singapore, is a beloved zi char and hawker favourite for its intensely savoury flavour and crunchy skin. This dish gets its signature taste from a marinade of fermented prawn paste, which infuses the chicken wings and drumlets with a strong umami punch and subtle shrimp notes. After marinating, the chicken is deep-fried till golden and crispy. It's usually served as a sharing plate at dinner, perfect with rice or as an accompaniment to other zi char dishes. Hawkers often deliver a satisfying balance: crisp exterior, juicy interior, and just enough funk from the paste without overpowering the chicken’s natural sweetness. Nutrition-wise, prawn paste chicken is decidedly indulgent. With 175 kcal, 12g protein, 12g fat, and 6g carbs per 100g, the macronutrient breakdown shows it's higher in fat compared to protein, which is typical of deep-fried meats. Do note that a typical serving at the kopitiam or hawker stall is usually 200-300g (about 4-7 pieces), bringing the calories up to 350-525 kcal per plate. As there's virtually no fibre and the fat content is substantial, this dish is best enjoyed as an occasional treat rather than a daily staple. Pairing it with a vegetable stir-fry or steamed rice can help balance out the meal, but portion control matters if you're watching your intake. Prawn Paste Chicken is halal-safe depending on the stall (many halal zi char places offer their own versions), and always non-veg. It’s the kind of dish that appeals to those who appreciate bold flavours and the unmistakable aroma of prawn paste wafting through the hawker centre. Whether eaten as finger food or a main, Har Cheong Gai holds its place as one of Singapore’s most addictive fried chicken options — but your waistline will thank you if you don’t make it a daily affair.
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(for 4-5 pieces per person (mid-wings or drumettes))
- 400g Chicken mid-wings or drumettes (use skinless for lower fat)
- 1.5 tbsp Fermented prawn paste (har cheong, available at wet markets)
- 1 tbsp Low-sodium light soy sauce
- 1/2 tbsp Shaoxing wine (optional for aroma) - optional
- 1/2 tsp Sugar (or sugar substitute)
- 1/4 tsp White pepper
- 2 cloves Garlic (minced)
- 2 tbsp Rice flour (for crisp coating)
- 2 tbsp Cornstarch (for light batter)
- as needed Vegetable oil spray (for air-frying or baking)
- 1 stalk Spring onion (sliced for garnish) - optional
Instructions
- 1
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.
3 minutes
Use a whisk to fully dissolve the prawn paste for even flavor.
- 2
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).
5 minutes
Marinating longer intensifies the umami aroma.
- 3
In a clean bowl, mix rice flour and cornstarch. Dredge each chicken piece lightly to form an even coating.
4 minutes
Shake off excess flour for a lighter, crispier crust.
- 4
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.
3 minutes
Don't overcrowd for maximum crispiness.
Why This Dish 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.
This healthy Prawn Paste Chicken recipe is high in protein, thanks to lean chicken mid-wings or drumettes. Using air-frying or baking instead of deep-frying significantly reduces unhealthy saturated fats and overall calorie content. Rice flour and cornstarch keep the coating light and gluten-minimal, while fermented prawn paste adds probiotics and essential minerals such as calcium and zinc. Garlic provides antioxidants, and using low-sodium soy sauce helps control sodium intake. Overall, the dish packs a nutrient punch while being lower in fat and calories compared to traditional methods.
Pro Tips
- 💡Marinate chicken overnight for maximum flavor infusion.
- 💡Spray a thin, even layer of oil for the crispiest air-fried texture.
- 💡Serve with fresh lime wedges to cut through the richness and enhance taste.
Storage & Serving
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness; avoid microwaving to prevent sogginess.
Best served: Lunch or Dinner
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 175.0 kcal |
| Protein | 12.0 g |
| Carbohydrates | 6.0 g |
| Total Fat | 12.0 g |
| Fiber | 0.0 g |
Cultural Notes
Har Cheong Gai is iconic in Singapore’s zi char scene, often served as a must-order at family dinners for its bold flavour. Almost every hawker centre zi char stall features this dish, showing its enduring popularity.
