Prep time 15
Cook time 20
Serves 4–6
 
Oh my, if you love the crunch of fried chicken and a crispy slaw with all the flavours from South East Asia, then this recipe is for you. The chicken is magnificent and makes a burger to rival any takeaway store. You can also use this spice mix to deep-fry chicken pieces on the bone. This is one of Jack’s favourites and I know a few of his mates enjoy it too.


Ingredients

     COATING
     1 tsp dried oregano
     1 tbsp. dried basil
     1 tsp dried tarragon
     1 tbsp dried marjoram
     1 tbsp dried sage
     1 tbsp celery salt
     1 tbsp white pepper
     1 tsp chilli powder, or more
     1 tbsp paprika
     2 tbsp salt
     1 tbsp onion powder
     1½ tbsp garlic powder
     2 cups flour
   
     
     6–8 cups vegetable oil for deep frying
     2 eggs
     1 cup milk
     4–6 chicken thighs, boneless
     4–6 sesame or brioche buns, lightly toasted
     1/2 portion of slaw (see my Asian slaw recipe) or store bought coleslaw (enough to make      up the burgers)
     2 x 100 g packets of Brett McGregor’s Kumara Crisps
 
Instructions

Heat the oil to 160ºC in a large saucepan.

Combine all the coating ingredients in a large bowl. In another bowl, whisk the egg and milk together.

Dip the chicken pieces in the coating mixture, then the egg, then back into the coating mix. Shake off the excess and set aside.

When the oil is hot, fry the chicken for 8 minutes, then turn the heat up to 190ºC and cook for a further 2 minutes. Remove and drain on paper towels.

To serve, take a lightly toasted bun base and start with a good spoonful of the slaw. Place a piece of chicken on the slaw and finish with the bun tops. Serve with the kumara crisps.

Miso, what a great way to add bucket loads of umami flavour. This noodle dish is one of those quick and easy meals that satisfies. Great for a light lunch or dinner, the flavours are clean and fresh.

Prep time 10 mins
Cook time 20 mins
Serves 4
 
Ingredients
       4 cups chicken stock
       6 cm knob of ginger, sliced
       2 chicken breasts, boneless and skinless
       4 baby bok choy, rinsed and quartered
       2 tbsp white miso
       1 tsp sesame oil
       400 g thin egg noodles
       black sesame seeds
 
Instructions

Place the stock and ginger in a saucepan. Bring to a gentle simmer and cook for 7 minutes. Add the chicken and gently poach for a further 10 minutes or until the chicken is just cooked through. Remove the chicken to rest. When cool enough to handle, slice the chicken.

Add the bok choy to the stock and cook for 3–4 minutes (you still want a little crunch). Remove the bok choy and strain the flavoursome stock into another saucepan. Add the miso and sesame oil to the stock and bring back to a gentle simmer.

​To serve, divide the noodles between 4 bowls and add some sliced chicken and bok choy to each. Top with hot stock and a sprinkle of black sesame seeds to garnish.

​This amazing drunkin chicken recipe gets its name from the Shaoxing wine it's cooked in, and will not disappoint!

​Ingredients
       1 whole chicken
       380mls LKK dark soy sauce
       ¼ cup Shao Xing rice wine
       2cm knob ginger, finely sliced
       1 clove of garlic, peeled and roughly chopped
       1 star anise
       1 ½ tbsp. sugar
       1⅓ cups water
       
       To serve
       2 tsp Olivado sesame oil

Instructions

Place the chicken breast side down into a saucepan just large enough to fit it. Add remaining ingredients and bring to a boil over a med high heat. When boiling reduce heat to low, cover and simmer gently for 8 minutes.

Turn chicken over and simmer for 20 minutes and baste all the time with the liquor to ensure it stays moist. Remove the saucepan from the heat and let cool.

​When cool remove the chicken and brush with sesame oil. Cut into 8 pieces and serve with a little cooking liquor on the side.