Shrimp Paste Chicken, or 'Har Cheong Gai', is one of Singapore's most beloved dishes that you can find. Crispy on the outside and succulent on the inside, this umami-packed chicken wing is sure to win you over, so learn how to make it!
Remove any feathers on the chicken wings and drumlets. Rub the skin of the chicken pieces with coarse salt to exfoliate the skin, then wash and drain dry.
In a big bowl, place all the chicken wings in a big bowl and marinate them with the marinade ingredients until evenly coated.
Wrap the bowl in cling film and place in the fridge to marinate for 4-6 hours or overnight (preferable), giving it a stir midway. After marinating, remove from the fridge and allow to stand at room temperature for half an hour.
Put 250 ml of oil in a wok and turn the heat up to high.
Give the chicken mixture a stir before frying. Shake off any excess flour mixture before placing the chicken pieces in small batches into the wok. Do not overcrowd the chicken pieces in the wok otherwise they won't be cooked uniformly.
After a few mins of frying at high heat, turn the heat down to medium. You can deep fry a few pieces chicken at a time until they turn golden brown.
Remove from heat and transfer on a plate lined with a kitchen towel to soak up the excess oil. Continue to fry the rest of the chicken using steps above.
Heat up the oil again until it is hot, add the chicken pieces in batches back into the wok and fry for a second time for about 2 mins. Make sure you control the fire so that the chicken does not get burnt. This is to purge out the excess oil from the chicken.
Remove from heat and transfer onto a plate lined with a kitchen towel to soak up any excess oil.
Transfer the chicken onto a serving dish, and garnish with some parsley and serve hot with Thai Chilli Sauce.