Har Cheong Gai | Singaporean Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Aug 22, 2025
Ingredients (14)
Marinade
Batter
Directions
Prepare your marinade by whisking together prawn paste (3 Tbsp), Shaoxing wine (3 Tbsp), sesame oil (2 Tbsp), sugar (3 tsp), MSG (2 tsp), and white pepper (1 tsp) until smooth. Add chicken wings (1 lb) and evenly coat them.
In a separate medium mixing bowl, whisk together flour (1 cup), cornstarch (1 cup), water (1 ⅛ cups), egg (1 large), baking soda (¼ tsp), and baking powder (¼ tsp) until completely smooth.
Add batter to marinating chicken (1 lb) and mix thoroughly until fully combined. Wrap and let marinate for at least 1 hour, ideally overnight in the refrigerator.
Preheat vegetable oil (2 Tbsp) in a wok to 350°F.
Allow chicken wings (1 lb) to come back to room temperature for at least 30-45 minutes before frying.
Working in batches, add the wings (1 lb) 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.
Once cooked, transfer to a wire rack-lined baking sheet using a wire strainer and allow to drain.
