Air-fried Prawn Paste Chicken

Prawn Paste Chicken (Har Jiong Gai) is one of our favourite zi char dish to order whenever we dine out.



After having my fridge void of fresh food for about 2 weeks due to the Hong Kong holiday we went for, I finally had chance and some time to cook a dinner yesterday.  I thawed the frozen mid-joint chicken wings and dug out the bottle of HK prawn paste that Best Mum got for me to experiment with.  We never had anything fried at home due to the mess and all the oil involved.  Ever since hubby got me the air-fryer, we get to enjoy yummy fried food with literally no oil involved.  I would say it’s my best kitchen toy and would be for a long time to come.


After having read some online recipes, I was inspired to give it another try as the last attempt was something overly salty to everybody 😦


Sharing below recipe base on what attempted last nite, adapted from The Domestic Goddess Wannabe (oven-baked version) and ieatishootipost (deep-fried zi char version).



To marinate :-

16 mid-joint chicken wings (note it’s not enough for 2A2C to share and I only got to eat 3 pieces)
1 tablespoon huatiao wine (I use the 0% salt type which is pure, drinkable alcohol)
1 tablespoon prawn paste (must get the HK paste which is only available at wet market)
1 tablespoon sesame oil
1 tablespoon oyster sauce
1 teaspoon sugar
Dash of white pepper

For frying :-

1/2 cup corn flour
1/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda (baking soda)

Method :-

1. Thaw the chicken wings in a pail of water with salt added.  This takes away the weird “chicken smell” before cooking.  Thawing time estimated 30min.
2. Marinate the chicken wings with all the ingredients (except those for frying) for 1.5hrs in the fridge, covered.  It seems like recommendation for marinating time is always min. 6-8hrs and best overnight.  But it turned out to be too salty during my last attempt.  So i gave it whatever time available to me as I only started thawing the chicken at 430pm yesterday.  It turned out to be just nice and not salty.
3. Bring out the marinated chicken from the fridge.  Mix the corn flour, baking powder, bicarbonate of soda (baking soda) in a separate plate.  Coat each chicken wing evenly with the corn flour mixture and shake off excess flour.
4. Rest for 15min in the fridge on the “frying” rack for the flour to be dry out well.
5. Preheat the air-fryer.  Spray some oil on the floured chicken before putting them into the air-fryer.
6. Set the air-fryer to 180 deg. C for 7 min.  Flip the chicken wings and set the air-fryer to 180 deg C. again for 8min this time.
7. (Optional) If not served immediately, you might want to double-fry it again by setting the air-fryer to 190 deg C. for just another 2 min.  This will make it crispy again.
Last but not least, watch the wings disappear from the table and the kid getting both hands and half the face oily as they tear off the skin and the meat.  Happiness!
– Posted by Shirley.



About SAys! Happy Mums

We are a Singapore Mum Blog hosted by BFFs Shirley & Audrey. We blog about our children, parenting and family lifestyle. Most often than not, we find ourselves immersed in family and kids entertainment and can't escape from the lure of great food!

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