Har Cheong Gai, or prawn paste chicken, has quietly cemented itself as one of Singapore’s most iconic local snacks. This flavorful fried chicken is marinated in fermented shrimp paste (har cheong), garlic, rice wine, and spices—then battered and crisped to golden perfection. Once merely a zi char (Chinese stir-fry style) staple, it has gained fame in hawker centres and gourmet kitchens alike, serving both fans of traditional cuisine and foodies seeking bold, umami-rich flavors.
What sets Har Cheong Gai apart is its marriage of shrimp paste’s pungent depth with the crispness and comfort of fried chicken. Unlike standard fried chicken, the marinade is integrated into the batter itself; flour and starches are mixed in early, creating a unified coating that absorbs flavor throughout. Because the shrimp paste is already part of the batter, each bite delivers a sharp savory punch—balanced by aromatics like ginger, garlic and white pepper. Many Singaporeans enjoy it with simple sides—plain white rice, sambal, or a light salad—letting the chicken remain the showpiece.
From an E-E-A-T angle (Experience, Expertise, Authoritativeness, Trustworthiness), Har Cheong Gai has strong cultural credentials. Its experience is rooted in Singapore’s food heritage and hawker tradition, offering a taste that generations recognize. The expertise lies in the precise balancing of marinade and batter, ensuring the shrimp paste doesn’t overwhelm but complements. Its authority is reflected in its ubiquitous presence across hawker centres and endorsements by local food critics. And trustworthiness comes when cooks and vendors disclose sourcing of shrimp paste, frying methods, and hygiene practices—factors increasingly valued by discerning eaters. As Singapore’s food scene evolves, Har Cheong Gai stands resilient: deeply local, boldly flavored, and forever beloved.
