Noob Cook Recipes



What's
New
Pandan Waffles Recipe Fermented Bean Curd (Nam Yee) Chicken Wings Recipe MyKuali White Curry Noodles Easy Waffles Recipe Samyang Fried Chicken Ramyun Air-fried Vegetarian Zai Er 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

Ingredients

  • 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 1/2 tbsp prawn/shrimp paste
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp ginger juice grate some ginger & squeeze the pulp
  • 1/4 tsp oyster sauce (or light soy sauce)
  • 1 tsp Chinese cooking wine (Hua Tiao/Shao Hsing)

Directions

  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





19 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. :)

    Reply

    • 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 :)

      Reply