To Prepare Lemongrass Chicken Banh Mi
Marinate chicken with garlic, lemongrass, lime juice, fish sauce, light soy sauce, brown sugar and oil for 2 hours or overnight.https://asianinspirations.com.au/wp-content/uploads/2023/06/CBM-1.jpg
In a small bowl mix water, rice vinegar, sugar and salt together till all dissolved. Add in the carrot matchsticks and let them soak for 15 mins or until soft and wilted. Drain and set aside.
Heat up griddle pan with 1 tbsp of oil. Shake off lemongrass from chicken and fry for 4-5 mins on each side till cooked and nicely charred. Set aside to cool. Cut chicken to smaller strips.https://asianinspirations.com.au/wp-content/uploads/2023/06/CBM-2.jpg
Slice bread rolls length wise on the side. Spread butter and chicken pate. Place grilled chicken, pickled carrot, sliced cucumber, red chillies and cilantro. Serve immediately.
Chicken
Claypot Sesame Oil Chicken
To Make
In a bowl, marinate the chicken wings with the marinade ingredients for at least 1 hour.
On a medium-low heat, toast the ginger slices, whole garlic cloves, star anise and spring onions for a couple mins.
Drizzle in the sesame oil and turn the heat to low. Add in the chicken wings and stir fry till the chicken is browned on both sides.
Add in the seasoning ingredients and water, and bring mixture to a boil.
Once boiling, put the lid on and lower the heat to a medium-low and simmer for about 25 mins until the sauce has thickened and chicken is cooked and tender.
To serve, sprinkle sliced spring onions and coriander leaves over the chicken.
Big Plate Chicken (Da Pan Ji)
To Make Big Plate Chicken (Da Pan Ji)
Place chicken cubes in a medium bowl and marinate with light soy sauce, sesame oil, Shaoxing wine and corn flour for 20 mins.
Heat up wok with cooking oil on low heat and cook star anise, cinnamon stick, bay leaves, garlic, Sichuan peppercorns, chillies and sugar for about 2 mins. Be careful to not burn the mixture.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-1.jpg
Add in marinated chicken cubes and turn up the heat. Let them sear for a min before moving them around.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-2.jpg
Toss in the carrots and potatoes and stir for a min. Add in the sauces and water.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-3.jpg
If more sauce is preferred, add more water. Cover and let it simmer for 15 mins on medium heat until potatoes are tender.
While chicken is simmering, heat up a pot of water and cook flat noodles following the instructions on packaging. Once noodles are cooked, drop them into cold water for 30 secs and drain. Arrange on serving plate.
Once potatoes are soft, toss in capsicums and cook covered for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2023/06/BPC-5-2.jpg
Season with salt to taste. Toss in spring onions and stir for 10 secs. Pour chicken over noodles and serve hot.
Japanese Chicken Curry
To Cook
Heat 1 tbsp of oil in a large saucepan over medium-high heat and cook the chicken pieces for 5 minutes.
Add in vegetables and enough water so that it just covers the chicken and vegetables.
Bring to a boil, and cover and simmer for around 15 minutes or until chicken and vegetables are cooked through.
Break S&B Golden Curry block into pieces and add into the saucepan, stir until the curry blocks are completely dissolved and the sauce comes thick. Cook for a further 5 minutes on low heat, stir constantly.
Serve with rice.
Udon Noodle Soup with Seared Mushrooms and Chicken
To Make
In a pan, add 600ml water and set to boil. Add dashi powder once the water is boiling. Mix well to ensure the powder is all dissolved then turn off the fire and set aside.
In a medium saucepan, boil water and cook the udon noodles according to package instructions. Divide cooked udon into 2 bowls.
Heat up the frying pan with some oil and pan-fry chicken thighs until cooked. Once cooked, slice and set aside.https://asianinspirations.com.au/wp-content/uploads/2023/03/R03082-Udon-Noodle-Soup-with-Seared-Mushrooms-and-Chicken-2.jpg
Next, using the same frying pan, add some oil and sauté the minced ginger until slightly brown, toss in mushrooms and fry for 2 mins. Add in sake, light soy sauce, sesame oil and pepper and fry until the mushrooms soften.https://asianinspirations.com.au/wp-content/uploads/2023/03/R03082-Udon-Noodle-Soup-with-Seared-Mushrooms-and-Chicken-3.jpg
Pour the soup over the udon noodles. Serve chicken and mushrooms with udon soup , and garnish with spring onions and togarashi.
Chicken Katsu Curry
To Make
Heat a little oil in a pan on a medium high heat, be sure to use a pan with a lid. Add onion, potato and carrot and cook for 5 mins, stirring occasionally
Add 540ml water and bring to a boil. Turn the heat down, place lid on and simmer for 10 mins.
Meanwhile, season chicken with salt and pepper. Place flour, egg and panko into three separate bowls. Dredge one piece in flour, then egg, then panko and set aside. Repeat with remaining three pieces.
In a non-stick pan, heat a little oil and shallow fry chicken until golden and crispy. Dry on paper towels, then cut into chunks once ready to serve.
Once veggies are tender, break up curry blocks into pan and stir until melted and curry thickens.
Place rice in bowls, add curry and place chicken pieces on top and garnish with herbs if desired.
Thai Spiced Chicken Meatballs in Yellow Curry
To Make
Combine chicken mince with panko breadcrumbs, minced ginger, spring onion, sweet chilli sauce & minced garlic.
Form into 3cm sized balls then panfry over medium heat until browned on all sides.
Remove meatballs from pan and add Valcom Yellow Curry Paste, yellow capsicum and kaffir lime leaves.
Add coconut milk & simmer 5 minutes before adding browned chicken meatballs. Simmer over low heat for an additional 15 minutes.
Serve Thai chicken meatballs in a bowl with steamed noodles or rice. Top with additional fresh coriander, finely sliced kaffir lime leaves, sliced chilli a few sprigs of fresh mint, crispy shallots & sliced cucumber
Chicken and Prawn Wontons in Chilli Oil
To Make
Combine chicken mince, prawns, ginger, garlic, chicken broth, and Shaoxing wine in a mixing bowl, mixing with chopsticks in one direction until well combined.
Add soy sauce, salt, sugar, cornstarch, sesame oil, and white pepper, and keep mixing. Add green onion (set aside a handful or garnishing) and garlic chives, and continue to mix until well combined.
To make the wontons, spoon 1 tsp of filling in the centre of each wrapper. Wet the edges of the wrapper with water and fold in half from one corner to the other, sealing the edges with your fingers. Then, wet one corner with water and fold so that it crosses over to meet the other corner, gently pressing the corners together to seal.
Bring a pot of water to a boil. Once boiling, add wontons in 2 batches and cook for 8-10 mins. Divide wontons into 4 bowls and reserve some of the liquid.
To finish the wontons, add 1 tbsp soy sauce, 1 tbsp chinese black vinegar and 1 tbsp of the reserved liquid into each bowl. Mix the wontons to coat in the sauce. Spoon over as much chilli oil as you like and garnish with green onions and sesame seeds. Serve.
Spicy Dakkochi (Korean Chicken Skewers)
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.
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.