Har Cheong Gai (Prawn Paste Chicken)
Singapore's answer to fried chicken. Marinated in fermented prawn paste (har cheong) for a funk-forward, intensely savoury flavour profile.
Ingredients
- 10 chicken mid-wings
- 3 tbsp Fermented Prawn Paste (Lee Kum Kee or similar)
- 1 tbsp Sugar
- 1 tbsp Chinese Wine (Hua Diao)
- 1 tbsp Sesame Oil
- 1 tsp White Pepper
- Batter: All-purpose flour + Potato starch (1:1 ratio)
Instructions
Marinate
Mix prawn paste, sugar, wine, oil, and pepper. Rub thoroughly into the chicken wings. Marinate for at least 8 hours or overnight. This is non-negotiable for the flavour to penetrate.
Coat
Mix flour and potato starch. Coat the wings lightly. You don't want a thick KFC batter; you want a thin, shatteringly crisp skin that is dark brown.
Fry
Deep fry at 170°C for about 6-8 minutes until golden brown and cooked through.
Serve
Serve with a calamansi lime on the side.
Chef's Note
"Prawn paste is very salty. Do not add extra salt. The sugar balances out the funk. If you skip the marination time, the chicken will just taste plain inside."
