Prawn Paste Chicken (Har Cheong Gai)
Har Cheong Gai is a Singaporean fried chicken dish, consisting of fried chicken wings in a batter with fermented shrimp paste. Our perfectly marinated wings (drumlets & wings), ultra crispy-karaage coated wings. It’s definitely not your ordinary fried chicken. Umami to the max!
Pre-cooked. Deep-fry, Air-fry or Oven Bake product to re-heat and crisp up, ready to be served.
– thaw before deep frying at 170c for 3-4mins
– oven baked/air fry 180c for 10-15mins
chicken wing, strimp paste. corn flour, karaage flour, rice flour, water pepper, salt, corn oil