Har cheong gai Singaporean fried chicken wings

Shrimp Paste fried Chicken, Har cheong gai (蝦醬雞) is a uniquely Singaporean way of cooking deep-fried chicken. This is a creation of combination Chinese ingredients shrimp paste, rice wine, sesame oi and of Western cuisine eggs, flour and starch, combined cooking style of both cuisines.

The shrimp paste used is not the darker Malaysian style paste used for rojak sauce, but the pinkish grey southeastern Chinese style.

Har cheong gai friend chicken is usually served with a dipping sauce on the side.

There is also a Har cheong gai burger; a chicken sandwich from Singapore. It is made up of Har cheong gai in a sesame seed bun with salad and mayonnaise.

The recipe for Har cheong gai differs from other fried chicken recipes in that the marinade and the batter are not separate; rather wheat flour and potato or corn starch is added to the marinade, creating a seasoned batter. Depending on the recipe followed this is done at the very start or just prior to frying after the chicken has been allowed to marinate, in both cases the chicken is often allowed to marinate overnight,