Mouth watering chicken recipes!

Salt & Pepper Chicken Ribs

Main Ingredients

  • 400g chicken spare ribs
  • Salt and pepper (to marinade)
  • 2 tsp white pepper
  • ¼ cup cornstarch
  • ½ tbsp chili pepper powder (optional)
  • 3 cloves of garlic (finely minced)
  • 1 egg (beaten)
  • Oil (for deep-frying)
  • 1 red chilli (chopped finely)


  • 1 spring onion (chopped finely)

Directions To Cook

  1. Marinate chicken ribs with salt and pepper. Set aside to marinade for 1 hour or overnight for better taste.
  2. Just before frying, carefully coat each chicken piece with egg and cornstarch. Mix well.
  3. In a wok, heat up 3-4 cm of oil until it’s hot. Deep-fry the chicken in small batches. Then, remove from wok, drain and set aside to rest for 10-15 mins while you fry up the rest of the chicken.
  4. Once rested, return the chicken to the wok and deep-fry for a second time. The chicken will be crispier after the second round of frying.
  5. In a separate pan, heat up 1 tbsp of oil. Add garlic and chilli and fry until aromatic. Sprinkle some salt and pepper. Remove from heat, add chicken to the pan and toss well.
  6. Garnish with spring onion and serve immediately.

Chicken Adobo

Servings: 4-6 people


Chicken and marinade

  • 1kg chicken drumsticks
  • 3 garlic cloves, minced
  • 1/3 cup soy sauce (all purpose or light soy)
  • 1/3 cup + 2 tbsp white vinegar
  • 3 dried bay leaves

For cooking

  • 2 tbsp oil
  • 3 garlic cloves minced
  • 2 ½ cups water
  • 2 tbsp brown sugar
  • 1 tbsp pepper corns


  • 2 green onions, sliced (garnish)

Filipino Chicken Adobo with cauliflower rice and smashed cucumbers side dish


  1. Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
  2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear all sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
  3. Remove chicken skillet and set aside.
  4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
  5. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
  6. Add chicken. Simmer uncovered for 30 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
  7. If the sauce isn’t thick enough, remove chicken onto a plate and let the sauce simmer by itself – it will thicken much quicker – then return chicken to the skillet to coat in the glaze.
  8. Coat chicken in glaze then serve over rice.

Salt-and-pepper chicken spare ribs with tamarind hot sauce

Salt-and-pepper chicken spare ribs with tamarind hot sauce

Chicken spare ribs take a journey through south-east Asia in this fiery, aromatic recipe from Melbourne restaurant Gingerboy.


  • 750 gm chicken ribs (see note)
  • 80 ml (⅓ cup) light soy sauce
  • 80 ml (⅓ cup) Shaoxing wine
  • 60 ml (¼ cup) sesame oil
  • 2 tbsp Chinese five-spice
  • For deep-frying: vegetable oil
  • 225 gm (1½ cups) self-raising flour
  • 3 eggs, lightly beaten
  • 6 kaffir lime leaves, thinly sliced to serve
  • 4 birdseye chillies, thinly sliced, to serve
  • 2 spring onions, thinly sliced, to serve

Tamarind hot sauce

  • 85 ml light soy sauce
  • 70 ml coconut vinegar (see note)
  • 70 ml Sriracha sauce
  • 50 gm tamarind purée
  • 50 ml sweet soy sauce
  • 50 gm chilli jam (see note)
  • 40 gm gula melaka (dark palm sugar), finely chopped
  • Juice of 2 limes
  • 2 garlic cloves, finely chopped


  • 1 Combine chicken ribs, soy sauce, Shaoxing wine, sesame oil and five-spice in a non-reactive container, ensuring ribs are completely coated, cover and refrigerate overnight.
  • 2 For tamarind hot sauce, whisk ingredients in a bowl to combine, refrigerate until required. This will keep for 2-3 days in the fridge.

3 Heat vegetable oil in a deep saucepan over high heat to 180C. Place flour in a bowl and season to taste. Dip ribs in egg, then flour, shake off excess and deep-fry in batches until golden brown and crisp (5-6 minutes; be careful, hot oil will spit). Drain on paper towels, season to taste with salt, then combine ribs in a large bowl with tamarind sauce and coat well. Serve hot, scattered with kaffir lime leaves, chillies and spring onions.


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