Air Fryer Prawn Paste Chicken Recipe

Air Fryer Prawn Paste Chicken Recipe


Prawn Paste Chicken, also known as Har Cheong Gai, is a popular dish in Singapore. It's known for its unique flavour, coming from the fermented shrimp paste (har cheong). This dish is usually deep-fried, but using an air fryer offers a healthier alternative with less oil. The result is crispy, flavourful chicken that's sure to be a hit.


  • Chicken wings: 1 kg
  • Prawn paste (har cheong): 30 ml
  • Oyster sauce: 15 ml
  • Sesame oil: 5 ml
  • Sugar: 10 g
  • Garlic: 2 cloves, minced
  • Corn starch: 50 g
  • Optional: Pepper to taste



  • Rinse the chicken wings and pat them dry.
  • In a bowl, mix prawn paste, oyster sauce, sesame oil, sugar, minced garlic, and optionally, pepper.
  • Add the chicken wings to the marinade and mix well. Make sure each wing is evenly coated.
  • Let the chicken marinate for at least 2 hours or, ideally, overnight in the refrigerator.

Coating the Chicken:

  • Before cooking, coat each marinated chicken wing with corn starch. This will help to create a crispy texture.


  • Preheat the air fryer to 180°C.
  • Arrange the chicken wings in the air fryer basket. Do not overcrowd the basket.
  • Cook for 25-30 minutes, flipping the wings halfway through, until they are golden brown and crispy.

mini airfryer


  • Let the chicken wings rest for a few minutes after cooking.
  • Serve hot, garnished with fresh cilantro or sliced chili if desired.


  • Marinating time is key to flavor; longer marinating will result in more flavourful chicken.
  • Ensure the chicken wings are at room temperature before cooking for even heat distribution.

This Air Fryer Prawn Paste Chicken recipe is simple, yet results in a delicious and crispy dish that's perfect for any meal or gathering.



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