soya sauce Archives

Asian recipes

Potato salad with herbed chilli dressing

15 minutes

Stir-fry recipes

Saturday-night Thai red beef curry

25 minutes

Chicken recipes

Korean fried chicken

30 minutes

Korean fried chicken

Serves 4

Difficulty Easy

Prep Time 30 minutes plus 30 minutes' chilling time

Cooking Time 30 minutes

Ingredients

2 T fresh ginger, grated
3 garlic cloves, grated
1 T salt
1 t white pepper
1 kg free-range chicken wings
100 g flour
3 T cornflour
1 t baking powder
1 free-range egg white
1 cup cold water

For the sweet chilli sauce:

1 T fresh ginger, grated
100 g brown sugar
220 g caster sugar
1/2 cup soya sauce
1/4 cup apple cider vinegar
2 T dried chillies
canola oil, for deep frying

Method

1. Combine the ginger, garlic, salt and pepper in a large bowl. Using a sharp knife, separate the chicken wings at the joint. Toss the chicken in the mixture, cover and chill for 30 minutes.

2. To make the sweet chilli sauce, place the ginger, brown sugar, caster sugar, soya sauce and vinegar in a small saucepan. Bring to the boil and cook for 15 minutes, or until thickened. Add the chillies and cook for a further 5 minutes, then cool.

3. Heat the oil to 180°C. Mix the flour, cornflour and baking powder, then mix in the egg white and water.

4. Dip the chicken into the batter in batches and deep-fry until golden and cooked through. Toss in the chilli sauce and serve.

Find more chicken recipes here.

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Asian butternut-and-chicken soup with prawn toast

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Sticky baked lamb ribbetjies

Coconut-and-miso noodles

Egg-fried rice

Calamari salad

Vegan Asian poke bowl

Japanese katsu jaffle

Potato salad with herbed chilli dressing

The ultimate Pad Thai

Saturday-night Thai red beef curry

Korean fried chicken

Korean fried chicken

Ingredients

Method