22min 4 ppl
Har Cheong Gai
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 7 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 25g
Carbs 25g
Fats 24g
About this dish
Chicken wings marinated in fermented prawn paste and rice wine, coated in a light batter and deep-fried until deeply savoury and shatteringly crisp.
Allergy Info
Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced3
Meat & Poultry
- Chicken wings800 g
Dried Goods
- Sugar1 tbsp
- Rice flour80 g
- Cornflour80 g
- Baking powder1 tsp
Oils & Condiments
- Prawn pastehar cheong, fermented2 tbsp
- Vegetable Oilfor deep-frying800 ml
Utensils
- Mixing bowl
- Wok
- Meat thermometer
- Slotted spoon
Method
1
In a mixing bowl, combine the chicken wings with the prawn paste, minced garlic and sugar, coating thoroughly.
Approx. 8 minutes
2
Cover and marinate in the refrigerator for at least four hours, or overnight, to let the prawn paste flavour the meat.
Approx. 2 minutes
3
Whisk the rice flour, cornflour and baking powder together in a separate bowl.
Approx. 3 minutes
4
Toss the marinated wings in the flour mixture until evenly coated.
Approx. 6 minutes
5
Heat the vegetable oil in a wok to 170°C.
Approx. 8 minutes
6
Fry the wings in batches for eight minutes, turning occasionally, until golden and cooked through to 74°C on a meat thermometer.
Approx. 16 minutes
7
Raise the oil temperature to 190°C and fry the wings again for two minutes to crisp the coating, then drain on kitchen paper and serve hot.
Approx. 5 minutes
