Main Dishes

Har Cheong Gai | Singaporean Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

Prep:
1 hour, 30 minutes
Cook:
10 minutes
Serves:
4
people
Har Cheong Gai | Singaporean Fried Chicken
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Ingredients

Marinade:

  • 1 pound chicken wings, party mix
  • 3 Tbsp (75g) prawn paste or shrimp sauce
  • 3 Tbsp (45g) Shaoxing wine
  • 2 Tbsp (25g) sesame oil
  • 3 tsp (20g) granulated white sugar
  • 2 tsp (10g) MSG
  • 1 tsp (3g) white pepper

Batter:

  • 1 cup (150g) all-purpose flour
  • 1 cup (100g) cornstarch
  • 1 cup (240ml) water
  • 1 large egg
  • ¼ tsp (1g) baking soda
  • ¼ tsp (1g) baking powder
  • 2 Tbsp (29.5ml) water

Directions

  1. Prepare your marinade by whisking together prawn paste, Shaoxing wine, sesame oil, sugar, MSG, and white pepper until smooth. Add chicken wings and evenly coat them.
  2. In a separate medium mixing bowl, whisk together flour, cornstarch, water, egg, baking soda, and baking powder until completely smooth.
  3. Add batter to marinating chicken and mix thoroughly until fully combined. Wrap and let marinate for at least 1 hour, ideally overnight in the refrigerator.
  4. Preheat vegetable oil in a wok to 350°F (175°C).
  5. Allow chicken wings to come back to room temperature for at least 30-45 minutes before frying. Working in batches, add the wings to the hot oil one at a time and cook for 4-5 minutes. About 30 seconds into cooking, use a chopstick to break apart wings so they do not stick together.
  6. Once cooked, transfer to a wire rack-lined baking sheet using a wire strainer and allow to drain.

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