We’re celebrating the heart of the home by sharing inspirational recipe creations to as many homes as we can. And to spread the joy of cooking, we recently teamed up with Masterchef 2017 winner Diana Chan who has shared two of her fave go-to recipes for you to try at home! Take a look…and start cooking!
Diana Chan’s karaage chicken
- 500g boneless chicken thigh (skin on), sliced into 1 inch cubes
- 1 cup of rice flour
- 1 cup of potato flour
- Salt to taste
- Oil for deep frying
for the marinade
- 1 garlic clove, minced
- 1 tbsp of grated ginger
- ¼ light soy sauce
- 2 tbsp sake (substitute with Chinese Shaoxing wine)
- 1 tbsp mirin
- ½ tbsp sesame oil
- Japanese kewpie mayonnaise
- Pickled ginger
- Shichimi togarashi
- In a large mixing bowl, add all the ingredients for the marinade then add in the cubed chicken.
- Cover with plastic wrap and set aside in the fridge to marinade for at least 30 minutes. The longer, the better.
- Before frying, remove the marinated chicken from the fridge and let it stand at room temp for at least 20 mins.
- Place the rice and potato flour into a large mixing bowl, mix and coat each piece of chicken thigh in the flour mixture.
- Heat 2 cups of oil in a wok or saucepan over medium heat. When the oil is hot enough or around 170C - 180C, gently place in the chicken and cook in batches. Be careful not to overcrowd the wok as it will reduce the heat drastically.
- Prepare a tray lined with baking paper and a cooling rack for the fried chicken. When the chicken is cooked through (3-5 mins) or golden brown, remove using a slotted spoon and place on the cooling rack allowing the excess oil to drip onto the lined tray. Repeat with the rest of the chicken.
- Discard the oil or if it’s still clear, strain and store for later use.
- To serve, place in a serving bowl and serve with kewpie mayo, wasabi, a cheek of lemon and some pickled ginger.
Diana Chan’s fish fragrant eggplant
- 1 medium sized eggplant
- 3 garlic cloves, minced
- 2 tbsp grated ginger
- 4 small dried chillies (optional)
- 2 tbsp fermented soybean paste
- 2 tbsp caster sugar
- 1 tbsp light soy sauce
- 1 tbsp Chinkiang black vinegar
- ½ tbsp potato flour and 2 tbsp water, made into a slurry
- Oil for deep frying
- Spring onions, thinly sliced
- Prepare the eggplant by cutting them into 1 inch batons. Place them into a bowl and salt heavily. This helps draw out the excess liquid in them which helps in the cooking process. Let it sit for at least 20 minutes.
- When ready, drain the eggplant over a sieve.
- Heat 2 cups of oil in a wok or deep-frying pan and fry the eggplant in batches for 2-3 mins. Careful not to overcrowd the wok. Remove the eggplant and drain on some paper towel.
- Returning to the wok, add in the garlic, ginger and chillies using 2 tablespoons of the oil reserved from deep frying.
- Saute for 30 seconds before adding in the fermented soybean paste. Stir through then add in the caster sugar, soy sauce and black vinegar and stir through.
- Add in the cooked eggplant and mix through thoroughly with the sauce then add in the potato flour slurry.
- Serve warm with some steamed rice and garnished with some spring onions.