Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Balinese Chicken Satay (Sate Lilit)

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To Prep
Toast coriander seeds and black peppercorns together until fragrant. Let them cool for a while before grinding into powder with a mortar and pestle.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-1.jpg
Toast shredded/desiccated coconut until golden brown and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-2.jpg
Blend together all the sambal paste ingredients until it becomes a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-3.jpg
In a mixing bowl, mix together chicken mince, coriander and peppercorn powder, sambal paste, toasted shredded coconut and kaffir lime leaves until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-5.jpg
Divide paste into 8-10 portions.
Take a portion and wrap around the white part of a stalk of lemongrass if using, or bamboo skewers. Repeat with the rest of the mixture.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-6.jpg

To Make
Heat up a skillet and brush with some oil.
Fry the chicken satay for 3-4 mins each side. Cover the skillet but leaving some opening to release steam.https://asianinspirations.com.au/wp-content/uploads/2025/08/Copy-of-BCS-8.jpg
Serve hot with sweet chilli sauce.

Malaysian Chicken Curry (Gulai Ayam)

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To Prepare
Marinate chicken drumsticks with curry powder and salt for 30 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-1.jpg

To Make
Blend together all the ingredients for the spice paste until you get a fine paste.
Heat up a heavy-bottom pot with coconut oil until smoke starts to rise. Add in the spice paste and cook until the oil breaks.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-2.jpg
Add in lemongrass, cinnamon stick and curry leaves. Continue to cook for 2 minutes.
Add in chicken and stir to coat. Let it cook for 5 minutes, stirring every few minutes.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-4.jpg
Pour water into the blender to remove excess spice paste, and pour it into the chicken. Stir to mix. Once it starts bubbling, reduce to low heat and simmer covered for 20-30 minutes.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-5.jpg
While waiting, heat up the frying pan with some oil and fry the cut potatoes until slightly brown on all sides.
Add coconut cream and potatoes to the curry. Let it boil for a few minutes. Season with palm sugar and salt.https://asianinspirations.com.au/wp-content/uploads/2025/08/GA-7.jpg
Serve with steamed turmeric glutinous rice or steamed white rice.

Hokkien Fried Rice

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To Prepare
Heat up wok with oil and fry beaten eggs, stirring vigorously to break up into small clumps.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6429.png
Toss in rice and fry for 2-3 mins until well mixed with scrambled eggs.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6430.png
Season with salt and pepper. Sprinkle with sesame oil, stir to combine. Set aside.
In the same wok, add cooking oil and sauté garlic and ginger for 30 secs.
Add in shiitake mushrooms, and spring onions and cook for 30 secs.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6432.png
Toss in chicken cubes and fry until slight brown.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6433.png
Toss in prawns and fry for 1-2 mins and add in carrots, stir for 1 min.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6435.png
Then pour in chicken stock.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6437.png
Once stock comes to a boil, pour in seasonings and let it come to a boil again.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6438.png
Mix potato starch with water to make slurry. Pour into stock and cook until thicken.https://asianinspirations.com.au/wp-content/uploads/2025/07/DSC_6440.png
Divide fried rice into plates and pour gravy over. Serve hot.

Northern Thai Spicy Chicken Soup (Yum Jin Gai)

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To Make
Toast dried chillies, coriander seeds, Sichuan peppercorns, cloves, star anise, cardamom and black peppercorns to release aroma. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-1-1.jpg
Pound together toasted herbs until powdery and add together the galangal, lemongrass, shallots, Thai chilli and Thai shrimp paste with a mortar and pestle until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-2-1.jpg
Heat up a heavy bottom pot with oil and sauté the chilli paste until fragrant.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-3-1.jpg
Add in chicken bones and meat and stir to cook. Add fish sauce and cook for 30 seconds.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-5-1.jpg
Pour in water and let it come to a boil. Add in mushrooms and eggplants.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-7-1.jpg
Add salt and dill fronds and serve hot.https://asianinspirations.com.au/wp-content/uploads/2025/07/NTSCS-8-1.jpg

Slow Cooker Thai Massaman Curry

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To Make
Place in this order: chicken, potatoes, onions, star anise, cinnamon stick, tamarind paste, massaman curry paste, palm sugar, fish sauce, kaffir lime leaves, lemon grass and coconut milk into a slow cooker.https://asianinspirations.com.au/wp-content/uploads/2025/06/SCMC-2.jpg
Stir everything together and set the slow cooker to low for 6 hours or 2 hours on high and 2 hours on low. Give it a good stir before serving.https://asianinspirations.com.au/wp-content/uploads/2025/06/SCMC-4.jpg
Serve hot with steamed Jasmine rice and garnish with toasted peanuts, sliced chillies, fried shallots and cilantro.

Thai Chicken Biryani (Kao Mok Gai)

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To Prepare
Clean and pat dry chicken and cut into two sections each.
Pound garlic, coriander roots, ginger, salt and turmeric with a pestle and mortar until you get a paste. Mix together with the remaining ingredients.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-1.jpg
Marinade chicken for at least 2 hours or for best result, overnight.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-2.jpg
Prepare the mint sauce by blending all the ingredients together to get a smooth paste. Set aside.
Fry sliced shallots until golden brown. Drain and cool. Set aside.

To Make
Heat up a heavy bottom pan with shallot oil and butter.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-3.jpg
Roughly remove the marinade from chicken pieces and pan fry skin down first until golden brown. Flip over and cook until both sides of the chicken pieces are golden brown. Remove from the pan and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-5.jpg
To cook the spiced rice, scrape away some of the burnt bits from the pan then toss in diced onions and sauté until soft.
Add in diced tomatoes and cook until they turn pulpy. Pour in washed rice and fried shallots. Stir to mix.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-8.jpg
Put in bay leaves, cinnamon sticks, cardamom pods, star anise, remaining of the chicken marinade paste and salt. Stir and cook for 2 mins.
Pour in chicken stock and mix well. Let it come to a slight boil, reduce fire to low. Cover and let it simmer for 3-5 mins.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-10.jpg
Place chicken pieces on top of rice and cover. Continue to simmer for 25-30 mins.https://asianinspirations.com.au/wp-content/uploads/2025/06/TCB-11.jpg
Remove chicken pieces and all the herbs.
Plate spiced rice on a plate and topped with chicken pieces. Garnish with cilantro and fried shallots.
Serve with mint sauce and sweet chilli sauce.

Japanese Mixed Rice in Rice Cooker (Takikomi Gohan)

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To Prepare
Wash short grain rice and let it soak for 15-20 mins. Drain away soaking water and place rice inside rice cooker.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-2.png
Heat up some water in a saucepan and blanch konjac for 2-3 mins. Remove from saucepan and let it cool and julienne. Set aside.
In the same saucepan, blanch aburaage for 30 secs. Remove and let cool. Cut half length wise and cut into thin strips. Set aside.

To Make
Pour dashi into rice, add light soy sauce and mirin. Mix well.
Layer ingredients in this order: chicken pieces, mushrooms, konjac, mushrooms and aburaage. Do not mix them up.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-3-1.png
Cover and start cooking process.
Once done, let rice steam for 10 mins. Give it a good stir.https://asianinspirations.com.au/wp-content/uploads/2025/06/JMR-4.png
Serve hot with some chopped spring onions.

Thai Glass Noodle Stir Fry (Pad Woon Sen)

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To Make
Heat oil over medium-high heat and add chicken. Stir-fry for 2-3 minutes until almost cooked.
Add garlic and onion, then stir-fry for 1 minute.
Increase to high heat and add chilli, carrot, mushroom, lime leaves, and green peppercorn. Continue stirring for 1-2 minutes.
Add eggs, followed by bean noodles. Stir-fry for 2 minutes, then add all the seasoning ingredients.
Cook for another 2–3 minutes until the noodles are cooked through.
Add basil, long red chilli, and spring onion. Toss and stir for 30 seconds.

Indonesian Braised Chicken Stew in Sweet Soy Sauce (Semur Ayam)

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To Make
Blend spice paste with a food processor. Set aside.
Heat up wok or a cast iron pot with cooking oil. Sauté spice paste together with lemongrass until fragrant.
Add in chicken and cook until chicken no longer pink.
Add in potatoes, ABC Sweet Soy Sauce (kecap manis), salt, sugar, pepper and ground nutmeg. Stir to coat and cook for 3 mins.
Add water and let it simmer over low heat for 20 mins covered. Remove lid, and continue to cook uncovered for 5 mins.
Garnish with fried shallots.

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.