Malaysian Chicken Wings Recipe. Chicken wings as you have never had them before! Try our Malaysian Chicken Wings recipe.

• 3 chicken wings, each chopped into 2 pieces
• 2 tbsp satay mix
• 1 tsp caster sugar
• 2 tbsp vegetable oil
• 1 pinch of ground white pepper
• 1 pinch of salt
• 2 tbsp plain unbleached flour
• 1 tbsp corn flour
• 2 tbsp rice flour
• 1 tbsp baking powder
• 1 tbsp tempura flour
• 100 ml sparkling water
• vegetable oil , for frying

Utensils Needed:

• 2 forks
• 1 bowl
• 1 serving plate
• 1 deep frying pan

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Chicken teriyaki is one of the most popular Japanese dishes today. Learn from master chef and founder of the Sushi Chef Institute in Los Angeles, California Andy Matsuda how to make this wonderful dish step by step.

The word ‘teriyaki is a combination of two Japanese words, teri, “luster”, and yaki, “to grill or broil”. The mirin in the sauce gives a good lustre to meat as it is cooked. Traditionally it was used with fish. It can also be used as a marinade for pre-cooked meat and poultry, as well as a delicious baste for items on the grill or rotisserie. Teriyaki sauce is a complement to virtually any type of meat (as long as you adjust the flavors accordingly), especially steak, chicken, fish and pork.

Estimated cooking time: 1 hour and 30 minutes

• 230 g chicken breast
• ¼ medium bunch of broccoli
• ¼ large carrot

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Tom kha gai or Thai Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) too. All follow a similar recipe.

Estimated cooking time: 45 minutes

• 17 fl oz coconut milk
• 17 fl oz chicken stock
• 5 cm of galangal , peeled and chopped, (or ginger)
• 4 lemongrass stalks , thinly sliced
• 2 kafir lime leaves
• 1 large chicken breast , cubed

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