Crispy Spiced Chicken Legs (Ayam Goreng Berempah)

Spiced Chicken Cjop

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4 – 5 pieces boneless whole chicken legs
Blended Ingredients
6 shallots
4 cloves garlics
5 fresh red chillies
3 stalks lemongrass
4 slices galangal
1 tbsp oil
100 ml water
1 inch turmeric

Sauce Ingredients
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp sugar
Salt to taste
1 tbsp kicap manis

Flour Coating Mixture
60 g breadcrumbs
150 g crispy flour + 20 g rice flour (combined)
1 egg – lightly beaten

5 pieces kaffir leaves – sliced thinly

1) In a mixing bowl, add in blended ingredients and sauce ingredients, mix to combine well. Add in the boneless whole chicken leg to the marinate and marinate for at least 6 hours.
2) Pour the marinated chicken leg and sauce into a wok and cooked till fragrant and chicken leg is 3/4 cook. Remove the chicken leg from the sauce. Reserve the sauce for later use.
(Bring the reserve gravy and 50 ml water to a boil, taste accordingly)
3) Coat chicken legs with combine flour, egg wash and coat with breadcrumbs. Set aside for 20 minutes.
4) Deep fry in hot oil till crispy and golden in colour.
6) Drain well and serve hot with gravy and topped with thinly sliced kaffir leaves.


Black Pepper Chicken Chop

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4-5 pieces boneless chicken leg (washed, pat dry )
1/2 onion – minced coarsely
3 cloves garlics – minced coarsely

Marinade Sauce

1/2 tsp pink salt
1 tbsp pounded coarsely black peppercorn
1 tbsp light soy sauce
2 tbsp Worcestershire sauce
11/2 tbsp tomato ketchup
2 tbsp brown sugar
1/2 tbsp corn flour
1/2 egg white
(mixed well till sugar dissolved)

Black Pepper Sauce
2 tbsp sweet soy sauce
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp brown sugar
3 tbsp pounded coarsely black peppercorn
1/2 tbsp corn flour
120 ml water

1) Season chicken legs with marinade sauce and left in the fridge for about 4-6 hours.
2) Heat 1 tbsp butter in a non stick pan, Grill or pan-fry the chicken over medium-high heat for about 2 minutes on each side or until fully cooked. Set aside.
3) Melt 1/2 tbsp butter in a pan over medium low heat. add onion and garlic, saute until onions are soft and translucent, add in black pepper sauce mixture, turn up the heat and let the sauce simmer for a minute, stirring constantly till sauce thickens, off heat.
4) Place the grilled chicken leg on a plate and pour the sauce over it, serve immediately with grilled sweetcorn and baked potato.

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Grilled Smokey BBQ Chicken Chop

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5 pieces boneless chicken leg (washed, removed excess fat pat dry)

Seasoning Ingredients
1 tbsp honey
1 tbsp minced garlic
1 tsp sea salt
1 tsp chicken powder
3 tbsp McCormick Grill Mates Smokehouse BBQ Sauce
1 tbsp McCormick Grill Mates Brown Sugar
1 tsp coarsely black peppercorn
1 tsp McCormick Grill Mates Montreal Steak Seasoning
2 tbsp McCormick Grill Mates Chilli and Pepper BBQ Sauce
1 tsp corn flour
2 tbsp olive oil

Mushroom and Herbs Sauce Ingredients
1 packet McCormick Mushroom Gravy Seasoning
1 packet McCormick Herbs Gravy Mix for Beef
1 tsp McCormick Italian Herbs
1 tsp abalone sauce
500 ml warm water
(Mix the mushroom gravy seasoning and herbs gravy Mix for beef with warm water, abalone sauce, italian herbs and cooked as per packet instructions.)

1) In a mixing bowl, add in seasoning ingredients and chicken leg, stir and mix well. Marinade for 3-4 hours in the refrigerator.
2) Remove the chicken from the fridge and let it come to room temperature.
3) Grill  the chicken in a 220 C pre heated oven till cooked through, turning it after 20 minutes.
4) Serve with Balsamic Salad, cucumber, roast mini potato, sweet corn, broccoli and Mushroom and Herbs Sauce.

Crispy Chicken Cutlet With Nuts (Cashew and Peanuts)

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Chicken Cutlet 1

3-4 pieces boneless chicken thighs/breastmeat
100 g cashew nuts
100 g peanuts
5 tbsp flour (3 tbsp corn flour + 2 tbsp rice flour)
Oil for deep frying

Marinade Ingredients
2 tbsp light soy sauce
2 tbsp shaoxing jiu
11/2 tsp 5 spice powder
1 tsp sugar
1 egg

1) Make a few slits on the chicken and season with marinade sauce, set aside for 5-6 hours or preferably overnite.
2) Pulse the roasted cashew and peanuts in a blender or pounded till they resemble coarse crumbs.
3) Coat the marinated chicken cutlet with the nuts crumbs before coating with flour mixture. shake off excess flour.
4) Heat enough oil in a pot till moderate bubble sizzles around the chopstick. Deep fry in small batches (preferably 1 piece at a time)/
5) Deep fry till golden brown and crispy, drain well and cut into slice. Serve hot.

Honey Glazed Soy Sauce Chicken/Pork Chop

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3 pieces chicken breast meat
3 pieces pork chops

Seasoning Ingredients
1/2 tsp salt
1 tbsp light soy sauce
A pinch of black pepper
1 tbsp corn flour

1 big onion
1 tbsp ginger paste
1 tbsp minced garlic
Chopped coriander leaves

Sauce Ingredients
3 tbsp light soy sauce
1/2 dark soy sauce
1 tbsp mirin
3 tbsp honey
1 tbsp white vinegar
1 tsp corn flour

1) Using a mallet to tenderise the breast meat/pork chop. Marinate meat with seasoning ingredients for 30 minutes.
2) Heat 1 tsp oil in a skillet or frying pan, place marinated meat in skillet and cooked till brown on both side (or until no longer pink in center). Remove from skillet and set aside.
3) Heat 1 tbsp oil in frying pan and saute onion, ginger and garlic till aromatic. Add in the sauce ingredients, stir and simmer till slightly thickened and bubbly. Add in the meat and toss briskly to well coated with the sauce.
4) Transfer to serving plate and sprinkle the coriander leaves on top.

Dry Chicken Chop Shanghai Noodle

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5 pieces chicken leg/breast meat
Chopped spring onions
Cucumber – cut into thin strips
Carrots – cut into thin strips
Sambal Belacan (optional)
Crispy tempura flour (for coating)

Seasoning Ingredients
1/2 tsp each – salt & pepper
2 tbsp Self raising flour
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1 egg – lighty beaten
2 tbsp corn flour
1 tbsp Shaoxing Jiu

(Cleaned chicken. remove excess fat, remove bones and pound meat lightly with the blunt edge of a cleaver to tenderise. Marinate with seasoning ingredients for at least 4 hours. Coat with crispy tempura flour and deep fry till crispy and golden brown. Drain and set aside).

1 packet Shanghai Noodle (340 g)
3 cloves minced garlic
4 shallots – sliced thinly
11/2 tbsp hot bean paste
90 g Sichuan vegetable, washed, cut into thin strips and soaked in water

Sauce Ingredients
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
1 tbsp Shaoxing Jiu
1 tbsp black vinegar
2 tbsp chilli oil
1 tsp sesame oil
Dash of white pepper
2 tsp sugar
1 tbsp corn flour

200 ml chicken stock


Boil dried noodles. Drain and mix with with 2 tbsp oil.

1) Combine sauce ingredients with chicken stock.

2) Heat oil in a wok, add minced garlic and shallots and hot bean paste, and fry till fragrant. Add sichuan preserved vegetable and stir fry for one minute. Add seasoned stock and simmer until sauce thickens. Adjust taste to your preference.

3) Divide cooked noodles into 4-5 individual serving plate. Add 2-3 tbsp of the sauce into each plate and mix well. Sprinkle with chopped spring onion and top with chicken chop and garnish with cut cucumber and carrots. Serve hot with sambal belacan. (if desired)