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Air-Fried Prawn Paste Chicken

Air-Fried Prawn Paste Chicken Recipe

Air-Fried Prawn Paste Chicken

For best results, marinade the chicken wings over night in the fridge for the chicken to fully absorb the marinade.

Serves: 2-3

Prep Time: 15 mins

Cook Time: 15 mins


  • 300 grams mid-joint chicken wings (or drumlettes)
  • 2 tbsp olive or vegetable oil

Marinade (A)

You also need

  • Airfryer


  1. In a bowl, combine the marinade ingredients (A) until a paste is formed. Marinade chicken with the sauce for at least an hour or preferably overnight in the fridge.
  2. Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, shaking off excess flour on the chicken.
  3. Preheat air fryer at 180°C (356°F) for 5 minutes. Meanwhile, lightly brush chicken pieces with olive oil.
  4. Arrange chicken one layer on the fryer basket and slide the basket into the airfryer. Set timer and air fry for 8 minutes. Pull out the tray, use tongs to turn chicken pieces over, and set timer for another 7 minutes. Drain cooked chicken on paper towels before serving.

Leave a Comment

26 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!


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

      I am using Lee Kum Kee :)


  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


    • 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: 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),


      • 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.


  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


  5. CL — June 9, 2014 @ 10:14 pm

    anymore airfry receipes? (^V^)


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

      Will be making more in future :)


  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! :)


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

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


      • 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?


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

      yes, you can.


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

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


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

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


  9. Pam — January 4, 2015 @ 9:10 pm

    How many wings can the XL fryer cook at once compared to the smaller one?


    • wiffy replied: — January 6th, 2015 @ 1:07 pm

      Estimates: I think the XL fits about 10 mid joint wings, for the smaller one it’s about 2-3 less.


  10. May — May 10, 2015 @ 2:13 pm

    Hi Wiffy, I tried this in the air fryer and it taste great, all my friends love it. But my air fryer was producing so much smoke, do you have the same problem? How can I minimise this?


    • wiffy replied: — May 11th, 2015 @ 9:48 am

      Yes, I had the same smoke encounter. I feedback this to a Phillips personnel about it, and the reply was that this is totally normal and not dangerous. You can minimise the smoke by basting less oil on the chicken.


      • May replied: — May 11th, 2015 @ 3:18 pm

        Hi Wiffy, Thank you for your response.
        Some of my friends recommend lining the base with Aluminum Foil, maybe i will try that next time

        • wiffy replied: — May 14th, 2015 @ 10:44 am

          I know the foil helps in cleaning up, but does it help in reducing the smoke. Let me know how it works out after you tried :)