Coca Cola chicken

Ingredients
1kg of chicken wings
1 cup of coca cola
2 tbsp of soya sauce
1 dash of pepper
1 dash of salt

Methods:
Marinate the chicken wings with all the sauces except coca cola for about 1 hour.
Overnight will be best.
Then heat up the work and fry till both side of the wings are brown.
Pour in 1 cup of coca cola and let it simmer till the sauce become sticky
Off the flame and serve warm

Note: The chicken wings should be shiny and sticky after they were done.

Oven baked Crispy Lemongrass Turmeric chicken wings

Ingredients 1 kg of fresh chicken wings washed and drained dry

Seasonings:

Add 1 tablespoon of turmeric powder
Add 1 teaspoon of ground pepper
Add 1/2 tablespoon of  brown sugar
Add 1 egg (beaten mix well)

Add 2 stalks of lemongrass (washed & cut halves and smash them flat to release the aroma)

Add 1/2 tablespoon of truffle salt or seasalt

Method:

Mix all the seasonings and wings together.

I use a glove and massage the wings

Next, place the wings into a ziplock bag.

Marinate overnight if possible.

If not, I usually marinate in the morning and cook over dinner time.

Method:

Preheat  the oven in grill mode till 220 degrees for about 10 minutes

Coat the wings with self raising flour on both sides

Dust off excess flour and place on a baking sheet

By the time you finish all the wings, the flour should have absorbed into the wings. ( you will see less flour on the wings)

Place the tray into the oven and baked for 30 to 35 mins till crispy and brown on both sides

Remember to turn the wings in the first 15 mins to bake the other side.

Enjoy !



Special thanks to my baking and cooking buddy Christine Tan for sharing her recipe. I did some modification to suit my taste bud. I choose to oven bake instead of frying for a healthier recipe.



Honey Citron Yuzu oven grilled wings

Ingredients:

1kg of fresh chicken wings
1 tablespoon of yuzu jam

Seasonings:

2 tablespoon of garlic powder
2 tbsp. of light soya sauce
1 tsp of dark soya sauce
1 tbsp. of oyster sauce
A dash of pepper
1 tsp of brown sugar

Methods:

Wash and pat dry the wings
Marinate with the seasonings overnight
Preheat oven to 200 degrees grill mode
Bake the wings till both side brown
Brush the chicken wings with yuzu tea ( optional)
Remove and serve hot

Chicken rice using rice cooker

Ingredients and methods

Chicken wings

~ 1 kg of chicken wings ( mid joint)

~ Wash clean n pat dry

~ Marinate with 2 Tbsp of light soya sauce , 2 tbsp of mirin , 1 tbsp of oyster sauce , 1 tsp of sesame oil 

~ Keep into the fridge for a few hours. 

Rice 

~ Wash 3 cups of white grain rice 

~ Add 3-4 knots of pandan leaves 

~ 3 cups of chicken broth

~  Grind 4 slices of ginger , 5 cloves of garlic and 1 tbsp of rice bran oil . Mix well n add to the rice 

~ Place the marinated wings on top of the rice 

~ Press and cook rice as per normal 

~ When ready , remove the wings and serve with  the rice separately
~ You can add some sesame oil on top of the wings and celery before serving

~ Enjoy

Alternative method for cooking the Chicken rice  :

Use Kee chicken rice sauce to mix into the rice 

I used about 2 Tablespoon of Kee hainanese chicken rice mix with 4 cups of rice and 4 cups of water. ( The water amount depends on your rice cooker cup or measurements for cooking normal rice)

Arrange the marinated wings on top and press the cook mode .

Chicken Katsu

This is a yummy chicken katsu that I recently cooked for my family with nasi lemak. Chicken Katsu should be crispy n juicy .

Ingredients:

5 chicken thighs
1 tbsp of cajun powder
A dash of sea salt
A table spoon of Jap soya sauce
A dash of black pepper

2 eggs beaten
Some plain flour
Some  breadcrumbs

Methods
~ De boned the chicken thighs and wash clean
~ Marinate with all the seasonings and keep in fridge for a few hours.
~ Coat one thigh at a time with plain flour and shake off excess powder.
~ Coat with egg on both side
~ Coat with breadcrumbs on both sides
~ heat up some oil and shallow fry till the skin are slightly golden brown on  medium heat. We are doing partial cooking only to retain the juices.
~ Do the same for all the chicken thighs.
~ Rest the meats for about 15 to 30 mins. Once u are ready to eat , change a pot of new oil .
~ Turn on high heat n shallow fry the thighs again. ~ This round quickly lift up the chicken once crispy and golden brown.
~ Slice with a sharp knife .
~ serve warm with rice or salads.