Chicken Schnitzel Caprese

4 chicken breasts 1 cup plain flour salt and pepper, to season 4 eggs, beaten 3 cups panko breadcrumbs 4 ripe tomatoes 2 tbsp olive oil salt and black pepper, to season approx. 1-2 L canola oil, for deep frying 200 g (1 balls) fresh mozzarella cheese (in whey) 1 cup loosely packed basil leaves… Continue reading Chicken Schnitzel Caprese

Gong Bao Ji Ding (Palace Guardian’s Diced Chicken)

1 large chicken breast , cut into 1.5cm cubes 3 tbsp vegetable oil 12-15 large dried chillies, seeds removed, snipped into 1cm lengths 1 tsp Sichuan peppercorns 2 cloves garlic, finely minced 2 tsp grated ginger 6 thick spring onions (about 1cm in diameter), cut into 1cm pieces 1/2 cup unsalted roasted peanuts a little… Continue reading Gong Bao Ji Ding (Palace Guardian’s Diced Chicken)

Chinese Chicken with Cashew Nuts

400g chicken thigh fillet, cut into medallions 1 tbsp soy sauce 1 tbsp Shaoxing wine 2 tsp cornflour 1/4 cup vegetable oil 3 slices ginger, bruised 5 cloves garlic, peeled and roughly chopped 1 small brown onion, peeled and cut into 3cm chunks 1/2 red capsicum, cut into 3cm chunks 1/3 yellow capsicum, cut into… Continue reading Chinese Chicken with Cashew Nuts

Tamarind and Coconut Grilled Chicken

6 chicken thighs or thigh cutlets 1 tbsp tamarind puree 200 ml coconut cream 2 tbsp palm sugar 1 tbsp fish sauce 1 tbsp dark soy sauce 1/2 tsp salt vegetable oil, to grill lime wedges, to serve (optional) cucumber, to serve Dipping sauce: 1 tsp tamarind paste 1 tsp chilli powder 2 cloves garlic,… Continue reading Tamarind and Coconut Grilled Chicken