📝 About This Recipe
A cornerstone of Singaporean 'Zi Char' culture, Har Cheong Gai is a sensory explosion of pungent, fermented shrimp paste and shatteringly crisp batter. The chicken undergoes a long marination to ensure the savory, umami-rich flavors penetrate deep into the bone, while a double-fry technique creates an iconic, bubbly crust. It is a perfect balance of salty, funky, and juicy that is addictive from the very first bite.
🥗 Ingredients
The Chicken
- 1 kg Chicken Mid-Joint Wings (cleaned and patted very dry)
The Umami Marinade
- 2.5 tablespoons Fine Shrimp Paste (Lee Kum Kee or Thai brand) (ensure it is the fermented grey/purple type)
- 2 tablespoons Shaoxing Wine
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Sesame Oil
- 1.5 tablespoons Granulated Sugar (to balance the saltiness)
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Ginger Juice (grated ginger squeezed for juice)
The Crispy Batter
- 1/2 cup Potato Starch (provides the best crunch)
- 1/2 cup All-Purpose Flour
- 1/4 cup Rice Flour (for long-lasting crispness)
- 1 teaspoon Baking Powder (creates airy bubbles in the batter)
- 1 large Egg (beaten)
- 3-4 tablespoons Ice Cold Water (added gradually)
- 1 liter Neutral Frying Oil (such as peanut, canola, or vegetable oil)
👨🍳 Instructions
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1
In a large mixing bowl, combine the shrimp paste, Shaoxing wine, light soy sauce, sesame oil, sugar, white pepper, and ginger juice. Whisk until the shrimp paste is fully dissolved and the marinade is smooth.
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2
Add the dried chicken wings to the bowl. Use your hands to massage the marinade into every nook and cranny of the chicken for at least 2 minutes.
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3
Cover the bowl with plastic wrap or transfer to a zip-top bag. Refrigerate for at least 12 hours, preferably 24 hours. This long marination is essential for the signature 'Har Cheong' flavor.
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4
Remove the chicken from the fridge 30 minutes before cooking to take the chill off.
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5
In a separate bowl, whisk together the potato starch, all-purpose flour, rice flour, and baking powder.
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6
Add the beaten egg and 3 tablespoons of ice-cold water to the marinated chicken. Mix well. Gradually fold in the dry flour mixture until a thick, paste-like batter coats the chicken wings. If it is too dry, add the remaining tablespoon of water.
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7
Fill a heavy-bottomed pot or wok with oil and heat to 165°C (330°F).
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8
Gently lower the chicken wings into the oil in batches. Do not overcrowd the pot. Fry for 6-7 minutes until the chicken is cooked through and the batter is a pale golden brown.
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9
Remove the chicken and drain on a wire rack. Let the wings rest for at least 5 minutes.
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10
Increase the oil temperature to 190°C (375°F) for the second fry.
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11
Carefully place the wings back into the hot oil for 1-2 minutes. This high-heat flash fry renders out excess fat and creates a shatteringly crisp, dark golden-brown crust.
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12
Drain immediately on paper towels and serve while piping hot.
💡 Chef's Tips
Do not skip the sugar; it caramelizes during frying and balances the intense saltiness of the shrimp paste. Always use 'fine' shrimp paste (usually sold in jars) rather than the hard blocks used in Malaysian Laksa. For the ultimate crunch, use potato starch rather than cornstarch; it creates a more textured, craggy surface. Double frying is the secret to non-greasy chicken—the second fry at a higher temperature forces the oil out of the crust. If the shrimp paste smell is too strong for your kitchen, ensure your exhaust fan is on high or fry outdoors if possible.
🍽️ Serving Suggestions
Serve with a side of spicy Calamansi Chili Dip (Chili sauce mixed with fresh calamansi lime juice). Pair with a cold, crisp Lager or Pilsner to cut through the rich, savory fats. Serve as a side dish to 'Sin Chow' Fried Bee Hoon or a simple Yangzhou Fried Rice. Accompany with fresh cucumber slices and tomato wedges to provide a cooling contrast to the fried meat.