Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Japanese Chicken Nanban with Tartar Sauce

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To Prepare
Place eggs in a small saucepan and cover with water. Bring water to boil and turn heat to low and simmer for 6 min.
Once done, quickly transfer eggs into a bowl filled with cold water and ice. Let eggs soak for 10 mins. Peel off the shells and chop eggs into coarse bits.
To prepare the tartar sauce, place chopped eggs, chopped celery, lemon zest, lemon juice, mayonnaise and salt in a mixing bowl. Mix everything well.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-1-1.jpg
Add in chopped spring onions and give it a stir. Set aside.
Mix all the nanban sauce ingredients together and heat it up in a small frying pan until sugar has melted and sauce bubbles. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-6-1.jpg

To Make
Fill a small frying pan with oil up to half the pan and heat it up to 170°C.
Season both sides of the chicken thighs with some salt and black pepper. Coat them with flour and shake away any excess.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-2-1.jpg
Beat egg in a bowl, coat floured chicken thighs with the beaten egg.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-3-1.jpg
Fry chicken for 4-5 mins on each side. Drain excess oil on cooling rack.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-4-1.jpg
Increase oil temperature to 185°C and fry the chicken a second time for 2-3 mins or until golden. Drain excess oil on cooling rack.
Before serving, coat both sides of the chicken in nanban sauce.https://asianinspirations.com.au/wp-content/uploads/2025/06/Copy-of-CN-7-1.jpg
To serve, place chicken on a dish and scoop a few dollops of the tartar sauce over the chicken and serve with lettuce and cherry tomato on the side.

Wasabi Teriyaki Chicken Don

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To Make
Mix all the marinade ingredients together in a mixing bowl and marinade chicken thighs for 30 mins to 2 hours.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-WTC-1-1.jpg
Heat frying pan with 1 tsp of oil and fry chicken skin side first for 5 mins on medium heat. Flip over and cook until cooked.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-WTC-3-1.jpg
Sear the white parts of spring onions on a clean pan with ½ tsp oil.
Serve wasabi teriyaki chicken sprinkled with toasted sesame seeds on a bed of steaming short grain rice with seared spring onions, boiled carrot flower and a dollop of S&B Wasabi paste.

Chicken Karaage with Wasabi Sauce

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To Make
Cut chicken thighs to 2.5cm cubes.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-1-1.jpg
In a bowl, marinate chicken thighs with the marinade ingredients. Set aside for 15 mins.
Coat every piece first with all purpose flour and then potato starch and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-3-1.jpg
Heat up a pot of oil to 175°C and deep fry chicken pieces until lightly golden in batches. Drain excess oil on wire rack.
Once all chicken pieces have been fried, remove all the bits and pieces from the oil with a fine strainer.
Increase oil temperature to 185°C and fry the chicken pieces again for another 2-3 mins until golden brown. Cool on wire rack.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-7-1.jpg
Mix wasabi sauce ingredients together.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-8-1.jpg
Heat up frying pan and cook the wasabi sauce until it starts bubbling. Toss in the fried chicken pieces and stir to coat.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-CK-10-1.jpg
Serve warm.

Indonesian Smashed Fried Chicken (Ayam Penyet)

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To Prep
Toast cumin, fennel and coriander seeds under low fire.
Place toasted herbs together with the marinade ingredients except sugar and salt into food processor and blitz until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-1-1.jpg
Heat up 500ml water in a heavy bottom pot. Once it comes to a boil, toss in kaffir lime leaves, bay leaves and the blended herbs.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-2-1.jpg
Let it come to a boil and place the chicken marylands in together with sugar and salt. Cook for 20 mins. Remove and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-5-1.jpg

To Fry
Strain out 250ml stock and mix with the rest of the batter ingredients together.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-10-1.jpg
Heat enough oil in a large pot to 180C and coat tofu triangles with batter and fried until golden. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-11-1.jpg
Coat chicken with batter and fried until both sides slightly golden. Remove and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-12-1.jpg
To make the kremes (crunchy bits made with batter), spoon remaining batter and sprinkle into hot oil. Strain and place onto paper towels to absorb excess oil.

To Make Sambal
Heat up frying pan with 1 tbsp of oil and fry chillies, shallots, garlic and tomatoes for a min.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-6-1.jpg
Add in toasted belacan and cook for 1 min. Remove from heat and transfer to food processor and blend into paste.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-7-1.jpg
Transfer back into frying pan, add sugar and salt and cook until it thickens. Add lime juice once remove from heat. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/05/Copy-of-AP-8-1.jpg
Give the chicken a good smash with a pestle. Serve with steamed jasmine rice, cabbage, snake beans, tomato wedges, fried tofu and sambal.

Three Colour Rice Bowl (Sanshoku Don)

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To Make
Mix all ingredients for scrambled eggs in a medium mixing bowl and beat until well combined.
Heat frying pan with some oil and cook scramble egg until egg is just cooked. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/TCRB-1-1-1.jpg
Mix chicken mince with grated ginger. Using same frying pan heat up some oil and fry minced chicken breaking them up to smaller clumps.
Add in light soy sauce, sake, mirin and sugar and cook until the liquid is absorbed into the meat. Set aside.https://asianinspirations.com.au/wp-content/uploads/2025/04/TCRB-2-2.jpg
Heat half a pot of water in a medium saucepan. Add salt and blanch spinach for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/04/TCRB-3-1.jpg
Strain and place in a bowl. Mix in light soy sauce, sesame oil, toasted sesame seeds and a pinch of sugar. Set aside.

To Assemble
Scoop steamed rice onto bowl and level the surface.
Scoop half of the chicken mince, scrambled egg and spinach over the rice by arranging them into 3 sections.
Finish the plating with 1 tbsp of benishoga in the centre.

Fish Sauce Glazed Chicken Wings

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To Make
In a bowl, mix fish sauce, soy sauce, sugar, honey, lime juice, vegetable oil, garlic, and black pepper.
Add the chicken wings to the marinade and let them sit for at least 15 minutes (or up to 2-3 hours).
Preheat the air fryer to 200°C. Remove wings from marinade and place in a single layer in the air fryer basket. Set the remaining marinade aside in a small saucepan.
Cook for 6-8 minutes, then turn wings over in the basket and cook for a further 6-8 minutes until wings are golden and crispy (cook wings in batches depending on size of air fryer).
Mix the dipping sauce ingredients in a small bowl until smooth. Set aside.
While wings are cooking, simmer the marinade on medium heat to reduce by one third or until thick and syrupy (about 6 minutes). Reduce heat if foaming over pot too much. Remove from heat and the glaze will thicken as it cools.
Remove browned wings from the air fryer and baste with the glaze. Return to air fryer for a further 4-5 minutes. Remove from the oven and baste with any remaining glaze before serving.
Serve chicken wings hot with fresh coriander leaves, lime and dipping sauce.

Thai Lemongrass Chicken

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To Make
Using a mortar and pestle, pound the lemongrass until it forms stringy pieces. Place lemongrass into a bowl with the chicken pieces.
Place the garlic, coriander root and peppercorns into the mortar and pestle and pound until it forms a paste and the coriander root stems are stringy. Place into the bowl with the chicken.
Add oyster sauce, fish sauce, rice wine vinegar, sugar and corn flour to the chicken and massage into the chicken so it is evenly covered and the lemongrass pieces are not clumped together.
Heat oil in a saucepan to 165°C and cook the chicken in batches for 4–5 minutes until golden brown. If the lemongrass is cooking too quickly, remove from oil as soon as it turns golden. Place chicken onto a wire rack whilst cooking the remaining batches.
Transfer the chicken to a large bowl and add the sliced chillies, lime leaves and coriander leaves. Toss to combine and transfer to a plate for serving.

Saliva Chicken

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To Poach Chicken
In an appropriately sized saucepan, add the chicken maryland pieces along with the other poaching ingredients. Fill with water and bring to a boil.
After reaching a boil, lower the heat and let it simmer for an additional 5 minutes. Then, remove from heat while still covered for another 5 minutes.
To check for doneness, insert a skewer into the thickest part of the maryland; clear juices indicate proper cooking, while pink or red juices suggest more cooking is needed. No juices can indicate overcooking.
Once cooked to satisfaction, transfer the marylands to an ice bath to halt the cooking process and set aside.
Reserve at least ¼ cup of the strained poaching liquid for later use in the saliva sauce.

To Make Saliva Sauce
In a small blender, combine ginger, garlic, sesame paste, and ¼ cup of the reserved poaching broth, blending until smooth.
Transfer the blended mixture to a small bowl and incorporate the remaining sauce ingredients: soy sauce, black vinegar, sugar, Sichuan peppercorn powder, chili oil, Sichuan oil, and sesame seeds.
Mix thoroughly to ensure all ingredients are well combined, then set aside.

To Plate
Arrange cucumber batons in your chosen serving dish to create a base for the chicken.
Take the cooled chicken from the water bath and drain thoroughly. Use a cleaver to slice the chicken into approximately ½-inch pieces, ensuring the overall shape remains intact.
Gently place the sliced chicken on the cucumber bed. Stir the saliva sauce well and pour it over the chicken.
Garnish with fresh coriander and spring onions for added flavour.
Serve immediately and savour the dish!

Thai Red Curry Chicken Rice

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To Make
Rub 1 tbsp of the curry paste into the chicken thighs and set aside.
Wash and rinse the rice until the water runs clear. Place into your rice cooker pot.
Add the coconut milk and enough water to cook the rice according to your rice cooker settings.
Spoon in the remaining curry paste, fish sauce, and sliced onions. Stir to combine. Add the lemongrass, ginger, curry leaves, and makrut leaves.
Arrange the chicken thighs in a single layer on top of the rice. Set your rice cooker to cook (e.g., “Jasmine Rice” setting on Panasonic rice cooker).
While the rice is cooking, prepare the garlic & coriander sauce:
Place the spring onions into a heatproof dish.
Add the oil and garlic to a small cold pan. Cook until the garlic is golden (this will not take long, so be careful not to burn it).
Carefully pour the hot garlic oil over the spring onions. Stir through the coriander, soy sauce, sesame oil, and lime juice.
Once the rice is cooked, remove the chicken thighs and slice. Set aside.
Remove the aromatics from the rice, then stir through the fresh coriander.
To serve, spoon a portion of rice into a bowl, top with sliced chicken, and drizzle generously with garlic & coriander sauce. Serve with your favourite Asian greens and lime wedges.
Enjoy!

Crunchy Vibrant Salad with White Cut Chicken

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To Make
For even cooking, take the chicken out of the fridge and bring to room temperature.
Fill a large stock pot with water and add 2 spring onion stalks, 5 ginger slices and 1 tsp salt. Reduce heat and simmer gently for 15 minutes to allow the flavours to infuse.
Meanwhile, rinse chicken under cold water. Trim away excess fat from inside and outside the cavity.
Carefully lower the chicken into the boiling water, breast side down, ensuring it is fully submerged. The water will cool down when you add the chicken, so bring it up to a boil once again.
Once the water starts to boil, carefully lift the chicken out of the water to empty any cooler water that may be trapped inside the cavity. Carefully lower the chicken back into the pot. When the water just starts to boil again, reduce heat to low and gently simmer for 30-40 minutes, or until the chicken is cooked (depending on the size of chicken the poaching time might differ).
While the chicken gently simmers, prepare a large bowl with ice water.
Once cooked, poke a skewer into the chicken thigh for doneness. If the juices run clear, it’s done.
Remove the chicken from the pot, being careful not to tear the skin, and immediately transfer it to the ice bath to cool completely. This helps to lock the juices inside the chicken, and gives the skin an extra chewy texture.
While the chicken cools, make the dressing for the chicken: Heat a wok or pan on high and add the neutral oil. Wait until the oil heats (should look like it’s ‘shimmering’) add the ginger and cook for 15 seconds before adding the green onions. Cook everything for another 20 seconds. Transfer to a bowl. Mix in the soy sauce and brush the dressing over the chicken skin.
Slice/cut chicken into bite-sized pieces.
Prepare the salad dressing: Combine the fish sauce, sugar, lime juice, garlic, and chilli. Mix well until granules are dissolved.
In a large bowl, combine the white and purple cabbage, carrot, red onion, coriander, and half of the cashews. Add about two cups of the sliced chicken to the salad. Pour the dressing over the salad and toss well to coat.
Top the salad with some coriander leaves for colour, the remaining chopped roasted cashews, and fried shallots. Add some extra cut chicken pieces on the side.
Serve alongside prawn crackers for some extra crunch, and red chilli oil for some extra heat.

Chicken Chow Mein

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To Make
Prepare egg noodles according to packet instructions. Set aside until needed.
In a medium bowl, mix together cornflour, water, salt, and sesame oil.
Cut chicken breasts into thin pieces. Add chicken to the sauce mixture and stir until chicken is coated evenly. Set aside until ready to cook.
In a small bowl, mix together dark soy sauce, oyster sauce, sugar, and black pepper.
Heat a wok or large non-stick frying pan until hot. Add 1 tbsp vegetable oil to the wok/pan then add chicken. Cook chicken on high heat until it is just cooked. Remove chicken from wok/pan and set aside.
Add remaining 2 tbsp vegetable oil to the wok/pan then add onion, garlic, red chilli, and shallots. Stir fry on high heat for 1 minute.
Add egg noodles to the wok/pan and stir fry for 1 minute.
Add bok choy, cooked chicken, bean sprouts, and sauce mixture to the wok/pan. Toss and stir fry for 2-3 minutes or until everything is evenly coated in the sauce and hot.
Serve chicken chow mein with extra thinly sliced fresh shallots and red chilli and drizzle with a little extra sesame oil if desired.

Slow Cooked Spicy Turkey Wings

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To Make
Prepare the turkey wings: Wash the turkey wings and pat them dry with kitchen paper. Make two shallow cuts on the surface of each wing to help them absorb flavors.
Pan-fry the turkey wings: Heat a frying pan or skillet, add 1 tablespoon of oil, and pan-fry the turkey wings until both sides are golden brown.
Transfer and simmer: Transfer the fried turkey wings to a soup pot, add all the remaining ingredients, and pour in about 1 liter of water (or enough to just cover the wings).
Simmer and reduce: Bring to a boil over high heat, then reduce to low heat and simmer for 1 hour. Finally, increase the heat to reduce the sauce for 10-15 minutes, then turn off the heat.
Garnish and serve: Sprinkle with chopped spring onions and fresh red chili for garnish. Serve with rice or noodles.
Enjoy your meal!