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Air-Fried Prawn Paste Chicken

   

Air-Fried Prawn Paste Chicken Recipe

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Prawn Paste Chicken (or more commonly known as Har Cheong Gai 虾酱鸡 locally), is one of the most popular recipes on Noob Cook. You can find the original recipe here which involves deep-frying. Many readers love this zi char delight, but for those who are put off by the idea of deep frying foods at home, they are hesitant to try the recipe at home.

You May Also Like: Air-Fried Zai Er (Vegetarian Mock Goose) Recipe

Some readers have asked if it is possible to air-fry the wings instead, so I put the recipe to the test. Can an air fryer pull off a recipe with wet batter? The answer is yes, by making small adjustments to the original recipe. I consider the air-fried result great with additional benefits of lesser oil & hassle. This is definitely something I would do at home.

Philips Air Fryer

This experiment was cooked entirely in a sponsored Philips Avance XL Airfryer set (pictured above). Before this, I have been using the Philips Viva Airfryer since 2012 (purchased at my own expense). I bought it back then as it is perfect for my lifestyle – it is compact, cooks faster and cleans easier than an oven. The Avance XL is a great improvement over the first model I had with its bigger capacity, digital controls as well as improved pull-out tray & cord storage. If you are interested to find out more, do check out the full range of Philips Airfryers on Philips Singapore website.

                                           

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20 Responses to “Air-Fried Prawn Paste Chicken”

  1. Gwen — June 3, 2014 @ 3:55 pm

    Can u pls share the brand of prawn paste u use? Thanks!

    Reply

    • wiffy replied: — June 4th, 2014 @ 12:04 pm

      I am using Lee Kum Kee :)

      Reply

  2. Cara — June 3, 2014 @ 5:46 pm

    For #2 – Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, shaking off excess flour on the chicken.

    What do u mean exactly? Do you have a pix of how the corn flour shld look? Am unsure as to how much corn floor is needed per wing….. Thank u

    Reply

    • wiffy replied: — June 4th, 2014 @ 12:12 pm

      I didn’t take a photo of the battered chicken, will do so and update the post next time I cook it.

      Meanwhile, you can refer to this: http://goo.gl/dp0KpM This is for another recipe in the testing stage (fermented bean curd chicken wings), but the corn flour should look something like that (very lightly dusted, quite dry, able to see through the skin and not a thick white layer of flour),

      Reply

      • Cara replied: — June 4th, 2014 @ 2:05 pm

        tks so much wiffy!

      • mei replied: — August 3rd, 2014 @ 5:31 pm

        Hi thanks for the recipe.
        1. Can I know if there’s a “powdery” taste, is it due to too much cornstarch or too little olive oil being brushed?

        2. How do I make sure it is lightly dusted (as in remove the extra cornstarch)? I did try to tap it against the bowl after coating.

        • wiffy replied: — August 4th, 2014 @ 2:47 pm

          I think it’s probably a case of too much cornstarch. Try to use a bit lesser next time.

      • mei replied: — August 5th, 2014 @ 3:00 pm

        ok will try again. Thanks!

  3. B — June 3, 2014 @ 10:53 pm

    Yummy and delicious! Tastes as good as oil fried.

    Reply

  4. Juliana — June 5, 2014 @ 11:03 am

    Such an interesting recipe Wiffy, from the description these chicken must taste delicious…I can only imagine a bite of the chicken coated with shrimp paste…yum!
    Enjoy the rest of your week :D

    Reply

  5. CL — June 9, 2014 @ 10:14 pm

    anymore airfry receipes? (^V^)

    Reply

    • wiffy replied: — June 10th, 2014 @ 12:04 pm

      Will be making more in future :)

      Reply

  6. Elim — June 11, 2014 @ 10:41 pm

    Hi wifey, do you think this recipe (without the corn flour for frying) will work on the grilled/baked version (like yr grilled mustard chicken)?
    Thanks in advance and I LOVE YR WEBSITE! Omg! :)

    Reply

    • Elim replied: — June 11th, 2014 @ 10:42 pm

      Oops, darn autocorrect…. I meant- hi wiffy! :)

      Reply

      • wiffy replied: — June 12th, 2014 @ 3:16 pm

        Hi Elim, if you are talking about baking in the oven, yes I believe you can. With the same batter (you still need the light corn flour dusting) as stated in this recipe, use 200°C instead of 180 °C. Around 25 to 30 minutes (check out the colour of browning through the window), turning once halfway with tongs. If you do try it, let me know how it goes :)

      • Elim replied: — July 26th, 2014 @ 4:11 pm

        Hi wiffy! Yes I tried it, it was super crispy, it worked!
        But I thought it was a little too sweet!
        I didn’t use the corn flour dusting because I didn’t have that.
        Other than that- it was perfectly grilled prawn paste chicken! Thanks so much!

  7. sharon — July 29, 2014 @ 6:11 pm

    can we omit the ginger juice and chinese wine?

    Reply

    • wiffy replied: — July 29th, 2014 @ 9:39 pm

      yes, you can.

      Reply

  8. Jules — October 26, 2014 @ 9:47 am

    Hey the paste you are using dies it say fine shrimp sauce on the bottle?

    Reply

    • wiffy replied: — October 26th, 2014 @ 8:24 pm

      Yes, for the Lee Kum Kee brand, that’s how it’s labelled.

      Reply