Noob Cook Recipes

Economical Fried Bee Hoon Recipe Easy Cabbage Recipe Fried Tang Hoon Recipe Tom Yum Tang Hoon Recipe Carbonara Recipe Portobello Stuffed Spinach Recipe

Prawn Paste Chicken (Har Cheong Gai)

Prawn Paste (Shrimp Paste)

Prawn Paste (Shrimp Paste) 虾酱

Prawn Paste Chicken Recipe

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

Serves: 4

Prep Time: 15 mins

Cook Time: 15 mins


  • 500 grams chicken wings cut at the joint (or use drumlettes/mid-joints)
  • 1/2 cup corn flour (corn starch)
  • vegetable oil (for deep frying) enough to submerge the chicken

Marinade (A)


  1. In a bowl, combine the marinade ingredients (A) until a paste is formed. Marinade the chicken with the sauce for at least an hour or overnight in the fridge.
  2. Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, until the flour is dissolved completely into the marinade and forms a sticky coat on the chicken.
  3. Heat oil in a wok or pot to about 180°C (356°F). Deep fry in batches for about 5 minutes, or until the chicken is golden brown, turning once half way. During the last minute of deep-frying, turn the heat up slightly to allow the chicken to crisp well. Drain excess oil on paper towels before serving.

Leave a Comment

22 Responses to “Prawn Paste Chicken (Har Cheong Gai)”

  1. Clairice — May 25, 2014 @ 11:21 am

    Hi wiffy,

    Is it possible to use belacan block, instead of the paste? I’ve a block but dunno how to make the paste. Dun want to waste it. :)


    • wiffy replied: — May 27th, 2014 @ 12:28 pm

      for this recipe, I would recommend shrimp paste and not substituting with the belacan block, because you do need it in the liquid state to form the coating for the chicken before deep-frying. For other uses of shrimp paste, I frequently add it to my stir-fries and especially fried rice (just a small tsp will do) as a secret ingredient to jazz up a dish. Get the shrimp paste tag at the end of the recipe to see what other recipes it appear in :)


  2. Diana — September 26, 2015 @ 3:16 am

    Hi, I was just wondering if potato starch can be used instead of adding corn flour to the batter before frying? What I understood from reading some recipe books/websites, corn flour will produce the fried texture of tortilla chips and potato starch… the texture of potato chips which means it’s crispier. Is that right?


    • wiffy replied: — September 28th, 2015 @ 3:26 pm

      Yes, you can use potato starch in place of corn flour. I think the difference you mentioned is perhaps more profound in Japanese karaage than in fried wings.


      • Diana replied: — September 30th, 2015 @ 2:06 am

        Yes. Thank you very much! :)