To Make
Soak the bamboo skewers in water.
In a bowl, mix together chicken, salt and pepper, cooking wine, grated garlic, and ginger. Set aside.
Make the sauce by mixing all the ingredients for the sauce together. Set aside.
Remove the bamboo skewers from the water and gently dry them. Thread chicken and green onion pieces onto each skewer in alternating order.
In a large pan, heat sesame oil over medium heat. Add skewers and cook for around 3 mins. Then, flip the skewers over and brush over the sauce. Cook for another 2 mins, then flip over and brush over the sauce again. Continue to turn the skewers and brush the sauce on the skewers until the chicken is fully cooked and charred to your taste. Serve.
Chicken
Japanese Tebasaki Wings
To Make
Pat dry the chicken wings with paper towel, then lightly coat them in potato flour.
Heat the air fryer to 180°C. Brush oil over the chicken wing then add to the air fryer basket. Cook for 12 mins.
Place sauce ingredients into a microwave bowl and cook for 3 mins, stirring at each 1-min interval to check the sauce consistency. It should start to thicken by the last minute.
Coat the wings in the sauce, then cook for a further 5 mins in the air fryer.
Remove wings from the air fryer, then sprinkle with sesame seeds and finely chopped spring onion.
Crunchy Popping Boxing Chicken with Spicy Yuzu Dip
To Make
Wash and wipe dry chicken drumettes with a paper towel.
With a paring knife, cut a slit along the skin and flesh of the smaller end and then push all the flesh to the larger end scraping the bone bare. Now all the flesh and skin will concentrate on the larger end looking like a boxing glove.
Marinate chicken drumettes in a bowl with salt, wine, sesame seed oil, ginger, and pepper covered for 2 hours or overnight in the refrigerator.
Beat eggs in a wide-mouth bowl.
Place sweet potato flour on a plate mixed with salt and togarashi. Mix them well.
Place rice cracker bits on a separate plate.
Coat marinated chicken drumettes one at a time first into beaten egg, followed by sweet potato flour mix, another coat of egg, and lastly, coat with rice cracker bits.
Spray some cooking oil onto air fryer basket. Arrange all coated chicken drumettes into air fryer basket and air fry at 180°C for 15-18 mins or until they turn golden brown, turning then around mid-way for even browning. Cook in batches until all drumettes are evenly brown.
Mix yuzu mayonnaise with togarashi and place into a dipping bowl. Sprinkle some togarashi on top.
When drumettes are cooked, place on a cooling rack to cool down.
Arrange shredded cabbage onto a plate or wooden board and place cooled boxing chicken on top and sprinkle with julienne spring onions. Serve with Spicy Yuzu Mayonnaise Dip.
Enjoy with some cold beer.
Healthy Air Fryer Lollipop Chicken
To Make
Use kitchen scissors to cut the bottom of the drumsticks and French the bone to the top to look like a lollipop.
Put all of the marinade sauce together and marinate the drumsticks for about 3-12 hrs (the longer the better).
Once marinated, coat the drumsticks with flour and then dip them in the beaten egg, and coat them with bread crumbs.
Preheat the air fryer to 200°C and bake for 18-23 mins until golden brown and crispy outside.
Serve with ABC Chilli Sauce.
Crispy Wonton Cup with Thai Salad
To Make
Pre-heat oven to 170°C. Place wonton skins into cavities of cupcake pan and bake for 10-12 mins. let it cool on a cooling rack.https://asianinspirations.com.au/wp-content/uploads/2022/11/CSW-1-For-Web.jpg
Mix all dressing ingredients together and let it sit for 20 mins. Discard smashed garlic.https://asianinspirations.com.au/wp-content/uploads/2022/11/CSW-3-for-Web.jpg
Place shredded poached chicken, shredded purple cabbage, shredded carrot, spring onion and dressing in a medium mixing bowl and toss to mix well.https://asianinspirations.com.au/wp-content/uploads/2022/11/CSW-2-For-Web.jpg
Fill baked wonton cups with salad mix, sprinkle with sesame seeds and cilantro. Serve immediately.https://asianinspirations.com.au/wp-content/uploads/2022/11/CSW-10-For-Web.jpg
Gluten-Free Sesame Chicken
To Make
Marinade chicken cubes with tamari for 30 mins. Then, add in the corn flour and coat the chicken. Let it sit for 5 mins.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03026-Gluten-Free-Sesame-Chicken-2.jpg
Heat up a frying pan with some oil and fry the marinated chicken cubes in batches until cooked. Set aside.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03026-Gluten-Free-Sesame-Chicken-3.jpg
Next, mix all the ingredients for the sauce together and add to a frying pan. Heat up the frying pan and cook the sauce while mixing, until it starts bubbling.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03026-Gluten-Free-Sesame-Chicken-4.jpg
Prepare the cornflour slurry while the sauce is heating up. Once the sauce starts bubbling, add in the cornflour slurry and stir.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03026-Gluten-Free-Sesame-Chicken-5.jpg
Finally, toss in the cooked chicken cubes and stir to coat for a min.https://asianinspirations.com.au/wp-content/uploads/2022/11/R03026-Gluten-Free-Sesame-Chicken-6.jpg
Garnish with toasted sesame seeds. Serve.
Gai Yang with Dipping Sauce
To Prep
Pound all the marinade ingredients using a mortar and pestle or with a blender (use 30ml of water instead if you are using a blender). Rub marinade onto chicken Maryland pieces and let them sit for 2 hours or overnight in the refrigerator.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03023-Gai-Yang-with-Dipping-Sauce-Sticky-Rice-2.jpg
To Prep Khao Khua (rice powder) and Dipping Sauce
Roast the glutinous rice in a wok on medium fire until it turns golden brown. Pound the roasted rice into a fine powder with a mortar and pestle.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03023-Gai-Yang-with-Dipping-Sauce-Sticky-Rice-6.jpg
Mix the dipping sauce ingredients together and set aside.
To Cook
Preheat oven to 190°C.
Place marinated chicken Maryland pieces onto a wire rack on a baking tray and bake for 50-60 mins.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03023-Gai-Yang-with-Dipping-Sauce-Sticky-Rice-3.jpg
Then, turn your oven into grill mode and grill for a further 10-15 mins to get a good charring on the chicken skin.
Air Fryer Panko Coconut Chicken
To Prep
In a medium mixing bowl, mix the chicken strips and all ingredients for the marinade together.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03020-Air-Fryer-Panko-Coconut-Chicken-2.jpg
Marinate chicken strips for 2 hrs or overnight.
To Make
Set up a dredging station with 2 bowls – one bowl with the beaten eggs, and the other bowl with the shredded coconut, panko, salt and black pepper mixed together.
Next, drain away the marinade, and one at a time, dip the chicken strips into the beaten egg, then into panko & coconut mix, back into the beaten egg and into panko and coconut mix again.https://asianinspirations.com.au/wp-content/uploads/2022/10/R03020-Air-Fryer-Panko-Coconut-Chicken-3.jpg
Heat up the air fryer for 2 mins at 180°C.
Brush oil onto the basket. Arrange coated chicken strips onto the air fryer basket ensuring that you leave some space around each of the strips (don’t overcrowd).https://asianinspirations.com.au/wp-content/uploads/2022/10/R03020-Air-Fryer-Panko-Coconut-Chicken-4.jpg
Air fry chicken strips for 8-10 mins turning them mid-way for even browning.
Serve hot with preferred dips.
Japanese Chicken Yakitori
To Prep
Slice chicken thigh into 2.5cm cubes.
In a bowl, mix all Yakitori Sauce ingredients together. Set some sauce aside for basting later.
Add in the chicken pieces and mix well ensuring all pieces are evenly covered with the marinade. Leave to marinate for at least 2hrs or overnight in the refrigerator.
Once marinated, thread chicken pieces onto pre-soaked bamboo skewers.
To Cook on BBQ Grill
Preheat BBQ grill and rub oil to grease the grill grates and prevent chicken from sticking to surface.
Lightly baste the chicken skewer on both sides with the extra Yakitori sauce and place on the hot grill. Cook for around 4 mins on both sides.
After this, baste the chicken skewers with Yakitori sauce again and cook for 2 mins each side before flipping over. Each time chicken skewers are flipped, baste the top side. Continue until chicken is fully cooked and outside begins to char and brown.
Remove chicken skewers and serve immediately with extra Yakitori sauce.
To Cook on Oven Grill
Preheat oven grill to high heat.
Line oven baking tray with aluminium foil then place the wire wrack on top. Oil the wire rack to prevent chicken from sticking to surface.
Baste the chicken skewer with Yakitori sauce on both sides then place on baking tray.
Place tray in oven and grill for around 4-6 mins on both sides.
After this, baste the chicken skewers with Yakitori sauce again and return tray to oven. Cook for 2-3 mins each time before removing tray from oven and flipping the chicken skewers over. Each time the chicken skewers are flipped, baste the top side. Continue until chicken is fully cooked and outside begins to char and brown.
Remove chicken skewers from tray, and serve immediately with extra Yakitori sauce.
Indonesian Chicken Sate with Peanut Sauce
To Make
Mix melted butter with Kecap Manis sauce.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce3.jpg
String around 4 chicken pieces onto each bamboo skewer, and repeat for the rest of the chicken pieces. Before grilling, brush some Kecap Manis sauce over the skewers.
Grill skewered chicken on a BBQ grill for 8-10 mins. Alternatively, you can bake them in the oven at 180°C for 15-20 mins or until they are well charred through.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce5.jpg
In a medium pot, heat up some oil and sauté the garlic and chillies, then sauté the onions.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce6.jpg
Once the onions turn translucent, add in the peanut butter. Stir to mix for about 1 min.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce7.jpg
Pour in coconut milk and stir to combine.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce8.jpg
Add in kecap manis, salt and light soy sauce. Stir and let it cook for 2 mins on low heat, stirring often to make sure the bottom doesn’t burn.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce9.jpg
Toss in the roasted peanuts and stir for another 30 secs. Blend with a handheld blender until smooth.https://asianinspirations.com.au/wp-content/uploads/2022/08/R03000-Indonesian-Chicken-Sate-with-Peanut-Sauce10.jpg
Serve your sate with peanut sauce and some limes wedges.
Chicken Inasal (Filipino-Style Grilled Chicken)
To Make
In a saucepan, heat up the oil. Once smoke arises, add in annatto seeds and cook for 2 mins under low heat. Next, switch off the fire and drop in your garlic allowing it to cook with the residual heat. Strain into a clean jar and set aside.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02993-Chicken-Inasal-Filipino-style-Grilled-Chicken-2.jpg
Place all the marinade ingredients into a blender and blitz until fine.
Next, place chicken pieces into a ziplock bag and pour the marinade over. Seal and leave to marinate for a minimum of 1 hour or overnight.
For the basting sauce, melt the butter in a microwave oven then add annatto oil, salt, and calamansi juice. Stir to combine, then set aside.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02993-Chicken-Inasal-Filipino-style-Grilled-Chicken-3.jpg
If using an oven, preheat your oven to 200°C. Arrange marinated chicken pieces onto a wire rack with a baking tray underneath. Bake for 15 mins, then baste the chicken with basting sauce.https://asianinspirations.com.au/wp-content/uploads/2022/07/R02993-Chicken-Inasal-Filipino-style-Grilled-Chicken-4.jpg
Then, turn the oven to its grill function and grill the chicken for a further 45mins. Baste both sides again and grill until the surface begins to char. Remove from oven and serve with rice and anatto oil.
If using a bbq, arrange marinated chicken pieces onto a bbq. Allow to cook slightly, then baste the chicken with basting sauce on both sides. Leave to grill until the surface begins to char. Remove and serve with anatto oil.
Japanese Karaage Chicken
To Make
Cut chicken into bite-sized pieces, leaving a little skin/fat on for extra crispiness.
Add Japanese soy sauce, cooking Sake, egg, ginger and garlic in a bowl and mix well. Then, add the chicken, coat well and allow to marinate for 30 mins.
Drain any excess liquid from the chicken and coat with potato starch.
Heat cooking oil in a pan to 165°C for 2 minutes. Remove for 2 minutes leaving it to sit, then put the chicken pieces back on the pan and fry at 180°C for 2 minutes. Once cooked and golden brown in colour, remove and allow to drain on a wire rack or paper towel.
Serve hot with Kewpie Mayonnaise Wasabi Flavour. For a savoury dip, try Obento Tonkatsu Sauce.