If you have never tasted har jiong gai before, the idea of marinating chicken in a paste that is made with fermented ground shrimp that has been mixed with salt is, well, totally off-putting.
But if you have eaten har jiong gai any time in the past, you’d know that it is not just delicious, it is addictive.
Har jiong gai tastes like nothing else. It is unique.
It is OH-SO-NICE.
Even the LAM loves it.
This version of har jiong gai that I am sharing today is oven-baked. If you wish, you can air-fry the wings or even deep fry them. Sometimes I bake them in the oven earlier then do a quick 2-minute deep fry before serving.
Here’s how.
Season the chicken wings or drumlets or mid-joints (my favorite) with Shaoxing wine, sugar, prawn paste (I used this), oyster sauce and white pepper.
Give everything a good mix – wear gloves and stop breathing for a while if you must – then cover the bowl with cling film, return the chicken into the fridge and marinate at least 4 hours. If you can leave it over-night, the flavors will be better.
About an hour before cooking, in a bowl, mix together plain flour, baking powder and baking soda.
Coat the chicken with the flour.
Place on a baking dish or wire rack and leave it to dry in the fridge, uncovered. Drying = less moisture = more crispy chicken.
Spray the chicken with oil (from a spray can). Bake the chicken in the oven at 200°C for 10 minutes. Turn the chicken over, spray again with oil then bake another 10-15 minutes, or until all the chicken pieces have turned golden brown.
Serve the chicken immediately, with chili sauce, or Sriracha hot sauce, or any sauce, or even no sauce.
Just be sure to make at least 50% more than you think you need.
Either that or hide some (like I do from the LAM). 😀
Go buy some chicken and prawn paste sauce. Like NOW!
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- 1kg chicken parts - wings or drumlets or mid-joints
- 2 tablespoons Shaoxing wine
- 2 tablespoons prawn paste - I used Lee Kum Kee
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1 teaspoon ground white pepper
- 1/2 cup plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Season the chicken wings or drumlets or mid-joints (my favorite) with Shaoxing wine, sugar, prawn paste, oyster sauce and white pepper.
- Give everything a good mix – wear gloves and stop breathing for a while if you must – then cover the bowl with cling film, return the chicken into the fridge and marinate at least 4 hours. If you can leave it over-night, the flavors will be better.
- About an hour before cooking, in a bowl, mix together plain flour, baking powder and baking soda.
- Coat the chicken with the flour.
- Place on a baking dish or wire rack and leave it to dry in the fridge.
- Spray the chicken with canola oil. Bake the chicken in the oven at 200°C for 10 minutes. Turn the chicken over, spray again with canola oil then bake another 10-15 minutes, or until all the chicken pieces have turned golden brown.
- Serve the chicken immediately, with chili sauce, or Sriracha hot sauce, or any sauce, or even no sauce.
Hi. Tks for sharing this wonderful recipe!
May I knw can I deep fried the wings instead of baking it? Is there any chg in recipe if deep fried?
Hi Suvian, for sure you can deep dry. They will taste BETTER! LOL!
Looks yummy and easy to follow instructions.
It’s look very delicious and nice. I don’t take shaoxing wine. Is there any substitiution for that. And also I’m a muslim. Thank you
Hi Fisah, you can leave the wine out. It is ok.
Thank q for the reply
You are welcome 🙂
Is there a reason why it needs to sit in the fridge after being coated with flour?
Yes it is to allow the flour to absorb the excess liquid and air-dry. Otherwise you won’t get a crispy coating.
Just wondering if self-raising flour can be use in place of plain flour? Many thanks.
Hi no, because self-raising flour is actually plain flour + either baking soda or baking powder.
Thanks and bought the plain flour. 🙂
Cool!! 🙂
I am so going to try this. Tks for that qn on leaving out the wine…was just wondering what I can substitute it with!
🙂
Can i use Lee Kum Wee shrimp paste.bi cld only find that at the NTUC
Yes! I also use Lee Kum Kee shrimp paste.
How to spray d chicken wiz oil ? Is it compulsory
No it is not compulsory but if you don’t you will end up with dry chicken.
How to spray oil into chicken
Just hold the can of spray about 10cm away from the chicken and press to spray.
May I know what kind of spray did u use. ? Is it using plastic bottle spray and fill with some oil in it.? Thanks
Hi no, the oil comes in cans. Like PAM (you can google for image). You can get them at supermarkets.
Hi dear , may I know what is the reason we use baking soda and baking powder ? Can
We do without it ? 🙂 thanks
Hi you can find the answer here : http://thedomesticgoddesswannabe.com/tell-me-why/
🙂
Thanks for the info! You are so helpful ! Can’t wait to see more of your amazing recipe . Cheers !
I’m so going to try this! Thanks!!
Do we need to cover the chicken up when putting in the fridge after applying flour?
you can if you wish to but poke a few holes in the cling film.
Why are my wings still floury after bake?
Did you coat with too much flour? You need to shake off the excess.
Thanks! I will try again. I have to say, they taste heavenly without the guilt factor, Yum!!
Hi you can use a tool like the tovolo standz julienne peeler.
谢谢分享!一定好味道!贊
You are welcome! I hope you give it a try 🙂
Very nice, quick and easy. Tq for sharing.
You are welcome Angela 🙂
If I cant get LKK prawn sauce, can I substitute any blachan and use same amount of it?
Hi Susan they are different things. See here: http://en.wikipedia.org/wiki/Shrimp_paste
So sad, cant find LKK shrimp paste here in Bangkok….
Hi Susan aren’t there other brands also?
You can blend chinchalok and shallots to substitute the prawn paste.
Thanks for the tip Lyndi!
Stop breathing for a while if you must. Lol!!!!!!!
It’s true! I do!!
Thank you so much for this wonderful recipe.
You are welcome!
hi prawn paste is salty, do I still need oyster sauce?
Yes it is for the flavour. If you omit the only thing you will taste is prawn paste.
hi, do I need to preheat the oven first before baking? If yes, what’s the temperature and for how long. Thanks.
Yes always preheat before cooking/ baking. You can check the post for the temperature.
Hi, a couple of queries: –
1. Can I replace the plain flour with tapioca starch
2. Can I just use the baking powder without the baking soda or is it compulsory to use both?
Thanks
Hi Helen I wish I can give you a definitive answer but I really have no idea either. Maybe you can try?
Hi, no problem.. i’ll give it a try and see what happens.. 😀
Hi, can I brush the chicken with oil before baking instead of spraying with oil?
Yes you can!
im sooo gonna try this for my pool party this saturday!
thanks diana! i make sure your legacy lives on here in our little estate!
LOL, I hope you like it Siti! 🙂
Hi,
Do we have to add water to the batter?
Thanks.
Hi no you don’t.
I’m going to try these as soon as I return home to Louisiana!
Awesome Serena – I hope you like them!
Hi!
How much time is required to dry the chicken after coating with the flour?
& are you able to provide the measurement for the flour? As different cup size will have different measurement. It will be helpful to know.
Many thanks!
Hi at least 2 hours in the fridge – I use American cups 240ml per cup. cheers.
Thanks for the information, noted in your reply the chicken requires 2hours drying after coating the chicken with flour, however in your method above states is about an hour before cooking….. So can 30 mins – 1 hour be enough for the drying the flour coated chicken?
Thanks!
Hi the drying time is a guideline, the longer you dry the more crispy your wings. You can dry up to 48 hours.
Hi Diane, do we wait for the wings to return back to room temp before sending the wings into the oven? Thank u.
Nope, you should be able to place in the oven directly.
Diana, I really dislike deep-frying but I love all crispy things (especially the skin) so this is a god-sent recipe. I am definitely trying this, but I’ve gotta find the prawn paste first! Hopefully it’ll turn up somewhere in the Middle East!
Good luck finding in it in the Middle East :S
Just bought my LKK shrimp paste and will try this at the weekend….. Cant wait , thx
Awesome!! 😀
Tried it last night and loved it! But I might have overdone the shrimp paste cos it was a bit too salty. But I love how you don’t have to fry.. oven is good!!!
Hi Juliana, I am really glad you liked the dish – yes sambal cincalok can be very salty hence you have to keep tasting when you make it. But it is really shiok! Thanks for trying the recipe! 😀
Was preparing the chicken and added 2 tablespoon of sugar. Did not realise it until i put the mixture back to fridge to marinate. Will it be ok? or shd i add more oyster sauce, shrimp paste and shaoxing wine? please help.
You can add more of the other ingredients if you wish or just leave it. The shrimp paste is salty so hopefully it will mask the sweetness. Don’t panic!!! 🙂
All goes well. I did add more sauces. It tasted wonderful.Tks!
I tried this the other day. I cooked a long long time. I took almost 45 mins… I don’t know why… the chicken skin is not as beautiful as yours. it was very dry and hit like a rock. the colour was very pale. any idea what went wrong.
did you spray with oil? was the oven temperature correct?
I sprayed with canola oil… keep on spraying… like spraying deodorant.. oven temperature is right.. what setting did u use? I’m not giving up… going to try again..
Hi, may I know which function of the oven did u use to bake? Bake with top n bottom heat, or grill or grill with fan to get the colour u got? It looks so good! May I ask, if I have a 5 tier oven, which level from the bottom should I place the wings at?
Hi I used top and bottom elements, 2 shelves from the top.
Hi, can I use chicken drumsticks instead of chicken wings?
Yes of course. Cook longer!
If I don’t have spray can, is there other ways to apply oil?
Hi Audrey just apply with a brush but it will end up more oily than the spray.
May I ask a silly question? Is it LKK Shrimp Paste has bad smell like Vietnamese Shrimp Paste? It looks delicious. I have never use LKK Shrimp Paste. Thank you. Just find out your web site. It’s so many recipes to learn.
Hey Lynn, all shrimp paste smell pretty freaky. That is why I use disposable gloves when I handle it LOL. But once cooked, it smells delicious so give this recipe a try!
Hi dear, I tried tis rec first time with confident and it really turn out nice thx to u cos my fly luv it once again thx for the rec and advised
Hi, will u be able to advise on the temperature and timing if I use Philips Air Fryer? Thanks 🙂
Hi Angela unfortunately I can’t – I have stopped using my airfryer since my Mom kidnapped it!
hi!
how long should i leave the wings in the fridge (to dry) for?
thanks!
Give everything a good mix – wear gloves and stop breathing for a while if you must – then cover the bowl with cling film, return the chicken into the fridge and marinate at least 4 hours. If you can leave it over-night, the flavors will be better.
Hi Diana,
Can I bake 2 trays at 1 go? Do I need to alternate them?
Depending on how good your oven is, you may have to alternate the trays if you bake 2 at once!
Hi Diana,
I tried this recipe and it turned out perfect! It’s healthy, without having to deep-fry, and crispy at the same time, super yummy!!
Thanks for sharing!
Hi Diana!!
I tried it tonight. I used the full chicken wing w e three parts. I think I didnt coat enough of the oil during my first side (didnt know how much is enough as first time using oil spray) and my oven wasnt hot enough (i used top n bottom heat of 200degC). After 20min I turned to top grill at 230degC then I c the skin crackling Hahaha
Second side I sprayed generously and continued to grill and I see nice brown skin in 10mins.
Hubby n kids loooovvveee them. Thanks so much for sharing!
By the way, did you bake in a rack or a tray with baking paper?
Big thanks again!!
Rgds
Cecilia
Hey Cecilia, I am so glad you managed to troubleshoot and cooked the dish! I always try to grill with a rack because I don’t like the bottom of the chicken to be soggy. But sometimes I get lazy so just plonk them on baking paper and cook hehe.
Hi Diana, how many teaspoons/ cups of baking powder and flour and baking soda?
Hi the quantities are stated in the recipe Justina..
I just made this for dinner. My hubby is Italian and I was apprehensive making this because I know how bad shrmip paste smells.
After some encouraging words, I went out to buy the chicken wings and found LKK shrmip paste sauce.
Hubby, my daughter and her aussie friend all loved it and said that I could make it again and again… Thanks Diana
Hi Diana, will definitely try this recipe. I love crispy chicken wings but i hate deep frying. This one looks so good. Thanks!
Hope you like this Jo!
Hi Diana,
This recipe is great. I baked it this morning & my colleague enjoyed them.
I have omitted both the wine & oyster sauce, it turned out good too. Thank you.
Hi Diana,
Can I substitute the plain flour with other flour like Top flour or cake flour or bread flour?
Thanks
With top flour yes. not with bread flour.
Thanks for the recipe. I tried it without the coating and it’s equally delicious!
Awesome! 🙂
Hi, thanks for the recipe. It was delicious but the looks of it were quite far from yours. Mine wasn’t dark brown more of a light brown. What could be the possible reasons?
I didn’t have a spray so I brushed the oil on the chicken but it still stuck to the aluminium foil. So some parts of the skin came off while handling it.
Maybe you can try placing the chicken nearer to the heating element?
Hi, for yours is 1kg. How many mid wings did you use? I portioned my mid wings and forgot to see how many grams they are. I have 24. So 2 tbsp of paste and oyster sauce each is just nice for saltiness? Thanks.
it depends on how big your wings are. you can adjust according to your taste – just add more if you like it stronger!
Hi,
Thank you for this amazing recipe! I just tried making and the taste was fabulous! However, the skin was not crispy.. I dabbed some oil instead of spray…
Wonder if my baking powder or soda too little, will it affect? I made half thus I dropped half the flour part.
I think you need to place the chicken in the fridge for a longer time to dry them out.
Hi, if I increase the shrimp paste to 3tbs, do I need to increase the rest of the ingredients like sugar, oyster sauce, pepper, chinese cooking wine? If yes, how much to increase? Thanks for replying!
no you can just increase the sauce if you prefer a stronger taste.
Oh dear! I went ahead to increase everything as I will be having them for dinner tonight….will it be too sweet, too salty? How can I salvage? Please help! Thanks!
Hi, my chicken tasted goos despite increasing all the other seasoning. The only problem I have is they are not crispy at all; in fact soggy. What do you think I did wrong? Thanks
Hi, I marinated the chicken wings overnight and air dry after coating with flour in the fridge for at least 6 hours before I bake in the evening but yet still so soggy and not crispy at all. I wonder what happen. Does spraying too much oil make them soggy? Thanks for help
Hi I can’t view your picture. Is it the Lee kum Kee fine shrimp sauce label on the bottle jar?
yes it is