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Taiwanese Popcorn Chicken, or Yan Su Ji, is a famous night market snack made from marinated chicken thigh, coated in starch and deep fried twice for an ultra-crispy finish. Tossed with a fragrant pepper salt and served with crispy fried basil, it’s savoury, aromatic and irresistibly crunchy.
Garlic & Vermicelli Steamed Prawns are a classic Cantonese seafood dish where delicate prawns are butterflied and steamed over soaked mung bean vermicelli noodles. The noodles absorb the natural sweetness released from the prawn shells during steaming, creating a light seafood broth that flavours the entire dish. Finished with crispy golden garlic, sweetened soy sauce and sizzling hot oil poured over spring onion and chilli, this dish delivers bold aroma and layered textures.
Malaysian Butter Milk Fried Chicken is one of Southeast Asia’s most addictive crispy chicken dishes. Unlike Indian butter chicken, this Malaysian Butter Milk Fried Chicken is deep fried until golden and craggy, then tossed in a rich evaporated milk sauce infused with garlic, chilli and curry leaves. The result is sweet, salty, creamy and spicy all at once, with a sticky glaze that still keeps the chicken crisp.
Crispy Thai Style Fish Sauce Chicken Wings are a dangerously addictive snack built on just a few powerful ingredients. This Crispy Thai Style Fish Sauce Chicken Wings recipe keeps things simple, using fish sauce as the main seasoning before deep frying at 180°C for perfectly golden, succulent wings. A fragrant garnish of fried shallots, palm sugar, lime leaf and chilli adds sweetness, heat and crunch to finish.
Fish sauce is intensely savoury, so the wings only need a short marinade before frying. The key is controlling your oil temperature, cooking in batches and finishing with a quick dip of lime leaf and chilli into the hot oil to release their aroma.
Korean Mandu are plump, juicy dumplings packed with flavourful fillings. This version combines kimchi, tofu and noodles for a rich, textured filling with a balance of spice, umami and freshness.
This Amazing Thai Panang Curry Recipe is rich, nutty and deeply aromatic with a thicker sauce than a classic Thai green curry. Built from a red curry style paste enriched with peanuts, slowly fried to release its oils, then simmered with coconut milk and bone in chicken, this curry delivers heat, sweetness and savoury depth in perfect balance.
