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Tammi Kwok

Three Ingredient Prawn Paste Chicken (Har Jeong Gai) Recipe

This is a Singapore family favourite, constantly available at parties, gatherings, or when there are kids involved - because what kid doesn't like fried chicken? This uses fermented shrimp paste to create a delicious savoury marinade AND coating - a great three ingredient backup!
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Ingredients Method Notes

Ingredients
  

  • 1 kg mid joint chicken wings
  • 100 g fermented shrimp paste*
  • 4-6 tbsp of corn starch
  • Oil for deep frying

Method
 

  1. Toss the chicken wings into the shrimp paste and leave for 1.5 hrs to marinate.
  2. Add corn starch to coat. I start with 4 tbsp and see whether I need more. I stop when I can start drawing clear lines in the coating with my fingers. Feel free to add more if you like a thicker crust, but the more the shrimp paste sticks to the chicken, and the saltier this gets.
  3. Deep fry till golden brown and delicious! If you need to deep fry in batches, these also keep warm in the oven. Just place on a rack in a single layer, in a 140C oven.

Notes

*I use Lee Kum Kee fermented shrimp paste because it's what I grew up with, and it's what I know works. Feel free to try your favourite ones! Available at most Asian grocers.