Prawn Paste Chicken | Sadia Singapore

Prawn Paste Chicken

cooking-timeNOT AVAILABLE cooking-servings4 SERVINGS


  • 300g Sadia mid-joint chicken wings
  • 2 tbsp olive or vegetable oil


  • 1 tbsp prawn/shrimp paste
  • 3/4 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp ginger juice - grate some ginger & squeeze the pulp
  • 1/2 tsp Shaoxing wine


  1. In a bowl, combine the marinade ingredients until a paste is formed. Marinade chicken with the sauce for at least an hour or preferably overnight in the fridge.
  2. Just before deep-frying, add corn flour to the marinade chicken. Stir to coat evenly, shaking off excess flour on the chicken.
  3. Preheat air fryer at 180°C (356°F) for 5 minutes. Meanwhile, lightly brush chicken pieces with olive oil.
  4. Arrange chicken one layer on the fryer basket and slide the basket into the air fryer. Set timer and air fry for 8 minutes. Pull out the tray, use tongs to turn chicken pieces over, and set timer for another 7 minutes. Drain cooked chicken on paper towels before serving.

One by One Chicken Mid Joint Wing

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