Dish

Har cheong gai

Prawn Paste Chicken

Har cheong gai is made by marinating chicken in a mixture of fermented shrimp paste, garlic, and other spices, then coating it in a seasoned flour mixture and frying it until crispy. The dish is typically served with a side of rice and a sweet chili dipping sauce. The fermented shrimp paste gives the chicken a salty and savory flavor that is unique to Singaporean cuisine.

Asian cuisine› Southeast Asian cuisine› Singaporean cuisine

Meat Dish› Poultry Dish› Chicken Dish› Fried Chicken Dish

Origins and history

Har cheong gai is a traditional Singaporean dish that has been enjoyed for generations. It is believed to have originated in the Peranakan community, which is a blend of Chinese and Malay cultures.

Dietary considerations

Har cheong gai is not suitable for vegetarians or vegans. It is also high in sodium, so it should be consumed in moderation.

Variations

There are many variations of Har cheong gai, including different spice blends and cooking methods. Some people prefer to bake the chicken instead of frying it to make it healthier. Others like to add different sauces or toppings to the dish.

Presentation and garnishing

Har cheong gai is typically served on a plate with the sweet chili dipping sauce on the side. It is often garnished with sliced cucumber or cilantro.

Tips & Tricks

To make the chicken extra crispy, let it sit in the seasoned flour mixture for at least 30 minutes before frying. You can also add a pinch of five-spice powder to the flour mixture for a little extra flavor.