Asian Inspirations

Discover the authentic in Asian cuisine food

Chicken

Air Fryer Panko Coconut Chicken

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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

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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 Satay with Peanut Sauce

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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)

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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

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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.

Chicken Shio Ramen

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To Prepare Shio Tare
Place kombu and dried shrimps in a saucepan and let them soak for 1 hour.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-2.jpg
Boil them on low heat and remove kombu when water starts to steam. Let the dried shrimps simmer for 10 mins. Strain and return water to a saucepan.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-3.jpg
Add in salt, sake and mirin and cook till salt dissolved. Let it cool down and add in rice vinegar.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-4.jpg

To Prepare Chicken Broth
Fill a deep stockpot with water, kombu, chicken wings, ribs and bones from drumsticks and breast and bring to a simmer.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-6.jpg
Remove kombu when water starts to steam.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-7.jpg
Once the water starts to boil, turn to low heat and let it simmer for 1 hour.
Add in mushrooms, onion and carrot and simmer for another 2 hours.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-12.jpg
Switch off fire, toss in bonito flakes, and let it soak for 30 minutes.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-13.jpg
Strain broth into another stockpot and discard the solids.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-14.jpg

To Prepare Chicken Charshu
Debone the chicken Maryland (thigh & drumsticks together) and roll them into a roulade tying it with butcher’s twine with the skin facing out. Do the same for the breast meat.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-10.jpg
Cook the chicken Maryland roulade in the chicken broth for 12-15mins and the chicken breast for 15-18 mins. Remove from chicken broth and let it cool.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-11.jpg
In a sauce pan heat up tamari, dark soy sauce, sake, mirin and sugar.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-15.jpg
Place chicken Maryland roulade in and coat the sauce and let it cook for 5 mins. Turn it constantly to make sure the entire roulade is well coated. Let it cool down and keep in the fridge till needed.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-16.jpg
Chill the chicken breast in the refrigerator without coating it with sauce.

To Prepare Chicken Oil
Place chicken fats and cooking oil in a small saucepan and cook on low heat.
Add in spring onions and let them simmer for 10-15 mins or till chicken fats has rendered.https://asianinspirations.com.au/wp-content/uploads/2023/03/Ramen-CS-17.jpg
Strain and set aside.

To Assemble Chicken Shio Ramen
Cook ramen as per instruction on the packaging.
In the serving bowl, place 2tbsp of shio tare (add more if prefer a deeper flavour) and 1 tsp of chicken oil. Add in 1.5 cups of hot chicken broth. Add in ramen.
Garnish ramen with chicken charshu, ajisuke, corn kernels, wakame, spring onions and nori.

Hainanese Chicken Rice

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To Make the Chicken
Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Rub 2 tsp salt all over the chicken.
In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves and salt. Bring water to a rolling boil.
Submerge the whole chicken, breast side down. Bring to a full boil and then lower the heat to a gentle simmer, lid on, for 10 mins only.
After 10 minutes, turn the heat off, and let the chicken remain in the pot of water for 40 minutes, lid remains on.
After 40 minutes, remove the chicken and place gently into a bowl of water with ice for 10 mins. Retain the chicken stock.
Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

To Make the Rice
Heat oil in wok, fry chopped shallots and garlic until fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
Add in chicken broth stock, pandan leaves and salt into the rice mixture. Mix well and press ”cook”. When the rice is cooked, fluff with a ladle.

To Serve
Line a serving plate with cucumber slices.
Arrange chicken pieces on top, pour in the prepared sauce and garnish with coriander leaves.
Serve with chicken rice, side soup* and chicken rice chilli sauce.
Your Hainanese chicken rice is ready!

*Tips
Any left over chicken broth can be served as side soup, garnish with chopped spring onions or coriander.

Fish Sauce Caramel Chicken and Salad

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To Make
Season chicken with salt and pepper. Heat 1½ tbsp oil in a large frying pan over medium-high heat. Place chicken in pan, skin side down and sear for 5-6 mins or until golden brown. Flip chicken over and cook for a further 2-3 mins. Remove from heat and set aside.
Wipe the pan clean. Return to medium-low heat with remaining oil. Add garlic, fry for 30 seconds, until it just starts to sizzle then add sugar and Squid Brand Fish Sauce. Stir through to combine. Add rice wine vinegar and water, bring to a boil.
Return chicken to the pan, skin side up and simmer for 3-4 mins. Reduce heat to low, turn chicken over and simmer for a further 3-4 mins. Flip chicken again, cover and simmer for 8-10 mins or until chicken is cooked through and the sauce has thickened. Uncover and simmer for another 2 mins if the sauce needs further reduction until thick and glossy.
In a mixing bowl, toss chilli, coriander, spring onion, wombok and cabbage together to make a salad.
Plate chicken with a drizzle of sauce. Serve with salad, steamed rice and remaining sauce.

Grandma’s Chicken and Vegetable Stir Fry

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To Make
Cut the thigh fillets into strips, roughly 1cm thick and marinate them in the oyster sauce, chicken bouillon powder, sugar and potato starch. Let it sit while you work on the other ingredients.
Give the vegetables a thorough wash. Bring a pot of water to a boil and add ½ tbsp salt.
Put the carrots and broccoli in to cook for 2 minutes or until 80% cooked, then drain in a colander.
Heat up a wok or pan on high heat and pour half the oil in. Turn the heat to medium and add half the garlic in to cook for 30 seconds.
Increase the heat back up to high and toss the broccoli, carrots, celery, mushrooms, ½ tsp salt and 3/4 tbsp chicken bouillon powder in to cook for 3 minutes. Transfer the contents onto a plate or bowl.
Pour the remaining oil into the wok or pan and turn the heat down to low. Add the rest of the garlic in to cook for 20 seconds, then turn the heat back up to high and add the chicken pieces in.
Let them cook for 3 minutes or until almost cooked before stirring in the sesame oil.
Transfer the semi-cooked vegetables back into the wok and toss everything together until well combined.
Serve immediately as is or with rice!

Hainanese Chicken Chop with Asian Herb Slaw

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To Make
Clean and trim chicken thighs and place in a bowl.
Add ABC Sweet Soy Sauce, ABC original chili sauce, garlic, canola oil and cornflour and mix through. Cover with cling wrap and refrigerate for 1 hour.
In the meantime, cook the thick cut chips in your airfryer, quantity as desired.
To cook the thigh fillets, dust with additional cornflour and place in your air fryer. Cook on the poultry setting 180°C for 15 minutes.
To make the gravy, heat a small pan and melt butter. Add in the flour, then the chicken bullion, ABC Sweet Soy Sauce and chicken stock. Finally, add in the frozen mix vegetables and stir until thickened.
To make the Asian herb slaw, place all the prepared ingredients in a bowl, add the Kewpie mayo, lime juice and fish sauce and mix. Place on a small side salad bowl to serve.
To plate, place chicken thighs and thick cut chips on a plate with a dollop of Kewpie mayo, pour gravy over the chicken thighs and serve with your Asian herb slaw.

Airfryer Soy Sauce Chicken

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To Make
Pat dry chicken Maryland and place them into a medium bowl. Then add all the other ingredients and mix well ensuring all Maryland’s are evenly coated. Cover and leave to marinate for 2 hours or overnight in the refrigerator.
Once marinated, place Maryland onto air-fryer basket and air-fry at 160°C for 15 mins. Then increase temperature and air-fry at 180°C for a further 5-8 mins.
Once cooked, remove from air-fryer and sprinkle with sesame seeds. Serve with hot Jasmine rice and sliced cucumber.

Claypot Chicken

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To Cook
Place dried mushrooms into a bowl and cover with boiling water, set aside to rehydrate.
Roughly chop chicken into chunks. In a separate bowl, add in chicken, Shaoxing wine, soy sauce, sugar, salt, ginger and cornflour. Mix thoroughly to combine, cover and marinate for 20 mins.
In a clay pot, add rice, water and 1 tbsp oil. Heat onto the stove on medium-high heat until it starts to boil. Reduce heat and cook for 5 mins, whilst occasionally stirring. Then cover with lid and simmer on low for 10 mins.
In a wok, heat the remaining oil on medium heat. Once the oil is heated, add marinated chicken and mushrooms to wok and cook for 2 mins or until lightly caramelized.
Once cooked, place chicken, mushrooms and pak choi on top of the rice in the claypot. Cover and continue cooking for 15 mins with the lid on.
Mix together the sauce ingredients and pour over the chicken and mushrooms. Add in spring onion batons, then cover and cook for 3 mins.
Remove clay pot from the heat, top with spring onion slices and serve. Enjoy!