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    Recipes — pan fried

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    Soy-Glazed Chicken Wings

    For this version of everyone's favorite messy finger food, we ditch the buffalo sauce and bring in Asian flavors. Here, a rich, thick caramel made of honey and soy sauce coats ginger- and mirin-marinated chicken wings. With their perfect balance of sweetness and saltiness, these chicken wings are dangerously addictive.

    Prep Time

        •    Prep time: 15 minutes, plus marinating time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6


        •    ½ cup honey
        •    1 cup rice flour
        •    2 tbsps sesame oil
        •    canola oil, for frying
        •    1 cup mirin, divided
        •    8 garlic cloves, minced
        •    lime wedges, for serving
        •    1 cup soy sauce, divided
        •    toasted sesame seeds, for garnish
        •    one 4-inch piece ginger, peeled and minced
        •    3 pounds chicken wings, separated at the joint, wings tips removed


    1. In a large bowl, toss together the chicken wings, ¼ cup of the mirin, ¼ cup of the soy sauce, the sesame oil, garlic and ginger. Cover and chill for 1 hour.

    2. In a medium saucepan, combine the remaining ¾ cup of mirin and ¾ cup of soy sauce with the honey, and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, 20 minutes. Set aside and keep warm.

    3. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 325°. Line a plate with paper towels and set aside. Right before frying, drain the wings and toss with the rice flour, shaking off any excess. Working in batches, fry the wings until golden brown and crisp, 5 to 6 minutes. Transfer the wings to the paper towel-lined plate to drain.

    4. In a large bowl, add the reserved sauce and the wings, and toss to coat. Transfer to a platter and sprinkle with toasted sesame seeds. Serve with lime wedges.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/soy-glazed-asian-chicken-wings-fried-appetizer

    Pan-Fried Barramundi and Asian Coleslaw

    This fresh and tangy coleslaw tastes beautiful with simple pan-fried fish, but would work equally well with chicken or grilled steak.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 5 minutes
        •    Yield: Serves 4


        •    1 large carrot
        •    1 tbsp lime juice
        •    2 tsps fish sauce
        •    2 tsps caster sugar
        •    1 tbsp vegetable oil
        •    1 tbsp rice wine vinegar
        •    1/4 cup coriander leaves
        •    1/4 cup fresh mint leaves
        •    4 x 150g barramundi fillets
        •    1/2 small red onion, thinly sliced
        •    150g snow peas, trimmed, thinly sliced
        •    1 long red chilli, deseeded, thinly sliced
        •    1/2 small wombok (Chinese cabbage), trimmed, shredded


    1. Peel long ribbons form carrot using a vegetable peeler. Place carrot, wombok, snow peas, onion, mint and coriander in a large bowl.
    2. Combine chilli, lime juice, vinegar, fish sauce and sugar in a small bowl. Stir to dissolve sugar. Add to salad and gently toss to combine. Set aside.
    3. Heat oil in a large non-stick frying pan over medium-high heat. Season fish and cook for 2-3 minutes each side or until cooked to your liking. Serve fish with Asian coleslaw.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/pan-fried-barramundi-asian-coleslaw/b0dd5ae2-f193-43bb-a786-13938a817b44

    Fried Chicken Sandwich

    Prep Time

        •    Prep Time: 30 minutes, plus marinating time
        •    Cook Time: 15 minutes
        •    Yield: Serves 4


    For the chicken:

        •    1 cup buttermilk
        •    1 tbsp kosher salt
        •    1 garlic cloves, minced
        •    Four 6-ounce boneless, skinless chicken breasts

    For the pickle vegetable slaw:

        •    ¼ cup mayo
        •    2 tbsp honey
        •    2 tbsps sugar
        •    1½ cups water
        •    1 tsp celery seeds
        •    ½ red onion, thinly sliced
        •    1½ cups white wine vinegar
        •    1 carrot, peeled and julienned
        •    freshly ground pepper, to taste
        •    2 tbsps salt, plus more to taste
        •    1 tbsp whole coriander seeds, toasted
        •    1 cup thinly sliced red cabbage, divided
        •    1 cup thinly sliced green cabbage, divided
        •    1 serrano chile-stemmed, seeded and julienned


    1. Marinate the chicken: In a bowl, toss together the buttermilk, salt, garlic and chicken breasts. Refrigerate for at least 1 hour.

    2. Meanwhile, make the pickled vegetable slaw: In a medium bowl, toss together ½ cup of red cabbage and ½ cup of green cabbage with the carrot, chile and red onion, and set aside. In a small saucepan, bring the vinegar, water, salt, sugar, coriander seeds and celery seeds to a boil. Remove from the heat and pour over the tossed vegetables. Let cool completely, then drain, discarding the pickling liquid. Toss the pickled vegetables with the remaining ½ cup of red cabbage, ½ cup of green cabbage, mayo and honey. Season with salt and pepper, and set aside.

    3. Make the special sauce: In a small bowl, whisk together the mayo, ketchup, Dijon and chile paste. Set aside.

    4. Make the sandwich: In a small bowl, whisk together the flour, garlic powder, smoked paprika and salt. In a separate small bowl, beat the eggs. Remove the chicken breasts from the marinade, scraping off the majority of the liquid. One breast at a time, dredge in the flour mixture, coat in beaten egg, then return to the flour mixture for a second coating. Place each breast on a plate until ready to fry.

    5. Line a plate with paper towels. In a high-sided 12-inch skillet, heat the canola oil to 350°. Panfry the chicken breasts, flipping once, until golden brown and cooked to an internal temperature of 165°, 4 to 5 minutes per side. Transfer to the paper towel-lined plate to drain.

    6. Spread the bottom half of the buns with the special sauce and layer with dill pickle slices. Top each with a piece of fried chicken, a pile of pickled slaw and the remaining bun tops. Serve immediately.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/ultimate-fried-chicken-sandwich-pickled-vegetable-slaw-potato-bun-dill-pickle

    Prawn and Fattoush Salad

    Add spice to your salad with this Middle Eastern twist.

    Prep Time

        •    Prep Time: 20 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 8


        •    2 tsps spice
        •    1 red onion, thinly sliced
        •    zest and juice of 1 lemon
        •    24 cherry tomatoes, halved
        •    2 large rounds lebanese bread
        •    150ml olive oil, plus extra for frying
        •    3 butter lettuce, outer leaves discarded
        •    1 bunch radishes, washed, trimmed, thinly sliced
        •    1kg whole green prawns, shelled, deveined, tails intact
        •    2 lebanese cucumbers, peeled, seeds, removed, sliced


    1. Preheat oven to 180°C.
    2. Tear the bread into bite-sized pieces, place on a baking tray and toast in oven for 5 minutes or until golden. Divide lettuce leaves between 8 serving bowls, and add vegetables.
    3. To make the dressing, combine the olive oil and lemon zest and juice in a separate bowl, then season with salt and pepper. Toss prawns in spice. Heat a little extra oil in a frypan over high heat, and fry prawns for 1-2 minutes or until just cooked. Add prawns and bread to each bowl, drizzle with dressing, and serve immediately. This salad can also be served in 1 large salad bowl.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-fattoush-salad/771b47bf-39b1-4cff-8866-94d7742fc799?

    Pan-fried Scallops with Cauliflower Vanilla Purée

    Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 2


        •    150ml milk
        •    2 tbsps olive oil
        •    4 slices pancetta
        •    drizzle maple syrup
        •    2 knobs of unsalted butter
        •    a few chives, snipped, to serve
        •    ½ vanilla pod, seeds scraped out
        •    140g cauliflower, cut into small florets
        •    6 scallops, with or without roe, it's up to you
        •    50g fresh porcini or chestnut mushrooms, cleaned and sliced


    1. Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.

    2. Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.

    3. Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/166610/panfried-scallops-with-cauliflower-vanilla-pure