This is a very simple and yet delicious recipe, which I had it for many many years. Every time when the chicken wing is still sitting on the tray, it will just fly off the tray before I could even plate up for proper photo taking. 🤣🤣.


1 kg​ Chicken wing

Oil for deep frying (I use Rice Bran Oil)


1 tbsp​ sesame oil

1 tbsp​ fish sauce

½ tbsp​ oyster sauce

½ tbsp​ light soy sauce

½ tbsp​ Kentucky flour


1​ egg white – beat well (optional step)

1 box of Kentucky flour Crispy

You will need:

A deep fryer

A tray line with foil


1. Marinate chicken with (A) for few hours or overnight

2. Pour enough oil into the deep fryer and preheat the oil at 180°C

3. Coat the chicken wings with egg whites follow by Kentucky flour and put on a plate

4. When the oil is hot, put in about 6 chicken wings into the deep fryer and fry for about 7min

5. When time is up, use a tong and turn the chicken around and cook for another 5 min or till golden brown

6. Remove the chicken to the tray to drip off the excess oil before putting onto the serving plate


阿嬷 Potato 炒鸡肉 Potato Stir Fry With Chicken👵👵👵

As I am the youngest in my family, I grew up without having to do any house work at all, let alone cooking, don’t be mistaken, I don’t come from a rich family, on the contrary, my family is very poor. I grew up in a HDB flat that has got no bedroom at room, I guess I was a spoiled little poor princess! I pick up cooking from my mother-in-law in 1996, just before I was about to leave for Perth, so this is another dish that my Mother-in-law cooks often and is also one of my youngest son’s favorite dish.

500g Chicken breast / thigh, cut into bite size
350g Potato, peel and cut into thin slices
4 cloves of garlic, minced
150-200 ml Water

1 teaspoon Dark soy sauce
1 teaspoon Light soy sauce
1/2 teaspoon Salt
1/2 teaspoon oyster sauce
2 teaspoon Tapioca flour mix with 2 teaspoon water

1. Marinade chicken with 1 teaspoon each of salt, sesame oil and corn flour and 1/8 teaspoon of pepper
2. Soak the potato in water for 10 mins then drain well
3. Heat oil in the wok on medium heat and fry the potato till half cooked, dish up and set aside
4. Add 1 tablespoon of oil and fry the garlic till fragrant then put in the chicken and fry till it become white in color
5. Add in the water, potato and seasoning and bring to boil, when boiled reduce the heat and simmer till potato is soft and chicken is cooked.
6. Lastly thicken with tapioca flour mixture
7. Serve hot with rice.

Chicken Wings in Plum Paste🐓🐓🐓

This is a recipe given by a Neighbour of mine when I live in Singapore, I had cooked this dish countless time because it is simple and delicious, we had this again last night and everybody at the party loves it! You can grill it in the oven or throw in the BBQ. Last night I air fried some and grill some in the oven, and the winner is – air fried! Somehow, the air fried chicken wings not only looks better but also taste better!

2 kg chicken wings
Woh Hup Plum Paste

2 tbsp minced garlic
4 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp salt
1/2 tsp sugar
1 1/2 tsp dark soy sauce
Dash of pepper

1. Marinate chicken wings in seasoning overnight

2. Preheat oven at 200°C (Grill function – top heat only) .

3. Line a baking tray with rack and place the chicken wings on top of the rack.

4. Bake the chicken till both side lightly brown.

5. Remove from oven, apply plum paste on both side of the chicken wings and grill for another 5 mins.

6. Remove and serve hot.

OR you can air fry it at 180°C

Baked Hawaiian Chicken Thighs


Serves: 4


8 chicken thighs with skin on

Pineapple slices to serve


300ml pineapple juice

120g light soy sauce

4 tablespoon dark brown sugar

1 tablespoon tomato ketchup

1 teaspoon garlic powder

2 teaspoon sriracha sauce


Pre-Heat oven to 200°C / Bake function
Add the marinade ingredients to a saucepan and bring to a boil, reduced heat and simmer till sauce thicken about 20 minutes, remove from heat and leave to cool.

Put the chicken in a large oven proof dish, skin side down and pour over the marinade

Put in the oven and bake for 25 minutes.

When the 25 minutes is up, turn the chicken pieces over and spoon more marinade over each one.
Cook for a another 20 – 25 minutes or until the chicken pieces are browned and cooked.

Remove chicken pieces onto a serving plate then skim the fats from the top of the cooked marinade, drizzle over the chicken.
Arrange pineapple slices on top and serve hot with rice.

Curry Chicken With Yam

Every time I cook curry chicken, I will use the same old, no fail yummy recipe using A1 paste and potatoes.  When I came across this recipe from my cookbook, I decided to give this a try, as this is the first time I see a recipe uses Yam instead of potatoes.  Among all the tuber vegetables, Yam is my favorite, but yam is not easy to find in Perth, so I have to use Taro as that is the closest thing I can get.  The house smell so nice when I was deep frying the taro.  After finishing cooking the curry and did some tasting, to my surprise, this curry is so delicious! The curry is creamy and with a tint of the taste of taro, YUM.  Though it was troublesome to have to deep fry the yam (and not very healthy too), but it is worth the extra  effort and extra calories! Guess will have to workout harder tomorrow then.😂


Oil for deep frying

450g Yam, cut into large cube

1 whole chicken (1.5 to 1.8kg), cut into bite size

6 tablespoon chopped shallots

4 stalk lemongrass, crushed 

4 tablespoon curry leaves

200ml Kara coconut cream

1 1/2 teaspoon salt, or to taste

1 1/2 teaspoon sugar, or to taste

1 1/2 tablespoon light soy sauce, or to taste

1 1/2 tablespoon oyster sauce, or to taste

6 tablespoon curry powder

700g water

Heat oil for deep fry and deep fry the Yam till golden brown, dish up and drain off oil

Leave 2 tablespoon oil in wok and sautéed the shallots till fragrant

Add in lemongrass n curry leaves and fry till aromatic 

Add in chicken and fry till brown 

Add in seasoning and yam and bring to a boil

Reduce heat, cover with lid and simmer for 20mins or till chicken is cooked

Add in the coconut cream and cook for 5 min.  

If is too watery, take one piece of the Yam and use a fork and mash it and stir it in to thicken the curry 

Serve hot with rice

Spicy Korean Chicken with Cucumber Salad


500g Boneless Chicken thigh

1 toasted tablespoon sesame seeds
To serve:

Cooked Brown rice

butter lettuce leaves

Spring onions, thinly sliced
For The Salad:

250g Lebanese cucumber, thinly sliced

1 long red chilli, deseeded, cut into thinly strips

1 spring onion, thinly sliced

15g coriander leaves, roughly chopped
Salad Dressing: (mix well till sugar dissolve)

1 tablespoon apple cider vinegar / rice wine vinegar

1 teaspoon caster sugar


50g spring onions, roughly chopped

20 garlic, roughly chopped

2 tablespoon soy sauce

80g Korean hot pepper paste (Gochujang – available at Asian supermarket )

25g brown sugar

25g honey

1 tablespoon sesame oil

1 tablespoon apple cider vinegar / rice wine vinegar


1. Cut the chicken thigh into large chunk

2. Put all the marinade ingredients in a food processor and blend until a paste is form.

3. Reserve 50g of the marinade (to serve). Pour the remaining marinade on the chicken and mix well. Marinate in the refrigerate for 30 mins or overnight

4. Place the salad ingredients in a medium size bowl.

5. Drizzle the salad dressing over salad and toss to coat, set aside

6. Heat oil in a non stick pan over medium heat and cook the chicken till cooked chicken and brown.
7. Serve chicken with cucumber salad, brown rice, lettuce and reserved marinade. Sprinkle chicken with sesame seeds and extra spring onion, if desired

Gong Bo Chicken 宫宝鸡 (Chicken With Dried Chili And Cashews) – Stove Method


500g chicken thigh / breast filets, cubed

1/8 teaspoon Salt

1 teaspoon Chinese cooking wine / shaoxing wine

20g ginger 

6 cloves garlic

7g dried chili (or to taste), soak in hot water till soft then squeeze dry, remove the seeds and roughly chopped 

2 tablespoon oil


2 tablespoon sugar
1/2 teaspoon vinegar (I use apple cider)
3 tablespoon light soy sauce
1 tablespoon Chinese black vinegar

1/8 teaspoon Pepper or to taste 


2 tablespoon water

1 tablespoon tapioca flour


100g roasted cashews 
30g spring onion, chopped


1. Marinate chicken with salt and Chinese cooking wine for 30mins

2. Heat wok with 1 tablespoon oil, add in ginger, garlic and chili and fry till fragrant Add chicken and cook till chicken is cook

3. Add in gravy ingredient and bring to a boil, reduced heat to low, cover and simmer for 10 min or till chicken is tender (about 8-10mins)

4. Add in the tapioca flour mixture and mix well, turn off the heat, add in nuts and spring onion, stir and mix well.

5. Serve with steamed rice.