Home Cooking

Caramelized Chicken with Honey, ginger and Turmeric

A simple, vibrant chicken and vegetable dish featuring caramelized chicken pieces, broccoli,
carrots, and a fragrant honey-turmeric-rosemary sauce. Perfect served over rice.

INGREDIENTS

1.5 pounds Chicken pieces (thighs or breasts, boneless, skinless)
1 small Red onion
1 teaspoon Ground turmeric
2 tablespoons Crushed ginger (jarred)
2 tablespoons Honey
2 teaspoons Rosemary flowers
2 medium Carrots
1 head Broccoli
0.25 cup Boiling water
to taste Salt and pepper
2 tablespoons Cooking oil

Step-by-Step Instructions

Heat 2 tbsp oil in a large skillet over medium-high heat. Add chicken pieces in a single layer. Cook, turning occasionally, until golden brown
on all sides (about 8 minutes). Remove chicken and set aside.
Peel and finely chop the red onion. Top and tail carrots, then slice into rings (not too thin). Cut broccoli into bite-sized florets.
In a mixing bowl, combine chopped red onion, turmeric, crushed ginger, honey, and rosemary flowers. Add just enough boiling water (about
1/4 cup) to mix into a pourable sauce.
Cook Vegetables with Chicken 7m
Return browned chicken to skillet. Add carrots and broccoli. Stir so vegetables touch the bottom of the pan. Cook over medium heat, stirring
occasionally, until vegetables begin to soften (about 7 minutes).
Pour prepared sauce over chicken and vegetables. Stir to coat everything evenly. Cover with lid and simmer on medium-low until sauce
thickens and coats chicken (about 10 minutes).

CHEF TIPS

For extra flavor, marinate chicken in a little ginger and honey for 30 minutes before cooking.
• Add a squeeze of lemon juice at the end for brightness.
• Serve with a side of yogurt or raita for a cooling contrast.

Video link: https://youtu.be/q2UlMGrOw4E

Beef Meatballs with Black Bean & Honey Sauce

Juicy beef meatballs cooked in the air fryer, then simmered with sautéed onions, carrots, and
broccoli in a savory black bean and honey sauce. A quick, flavorful dish perfect for a weeknight
meal.

Ingredients

600 g Beef mince
1 medium Onion
2 medium Carrot
1 head Broccoli
as needed Cooking oil spray
1 tablespoon Instant beef pho paste
1 generous tablespoon Black bean paste
1 cup Boiling water
1 tablespoon Honey

Step-by-Step Instructions

1. Prepare the meatballs 10m

2. Place 600g beef mince in a large mixing bowl. With clean hands, take small portions and roll into meatballs (about 1.5 inches in diameter).

3. Place formed meatballs onto a plate.

4. Lightly spray a Pyrex or oven-safe dish with cooking oil spray to prevent sticking.

5. Place the meatballs into the greased dish, letting them touch slightly. Place the dish in the air fryer and cook at 180°C for 20 minutes.

6. While meatballs cook, peel and chop the onion. Heat a large frying pan over medium heat, add a little oil, and sauté the onion until it starts
to soften.

7. Peel and slice carrots. Add to the pan with onions. Sauté until carrots begin to soften, about 5 minutes.

8. Cut broccoli into small florets and add to the pan. Toss and cook until broccoli is bright green and just tender, about 4 minutes.

9. Once meatballs are done, add them to the pan with the cooked vegetables. Stir gently to combine.

10. Add 1 tablespoon instant beef flavored paste and 1 generous tablespoon black bean paste to the pan. Pour in 1 cup boiling water and stir to

11. combine. Add more water if needed for a saucy consistency.
12. Add 1 tablespoon honey for sweetness. Stir well. Reduce heat to low and simmer for 5 minutes, allowing flavors to meld and sauce to
thicken.

13. Serve meatballs and vegetables hot, spooning sauce over the top. Enjoy with rice or noodles if desired.


CHEF TIPS
• For extra flavor, add minced garlic or ginger to the sautéed onions.
• Serve over steamed rice or noodles for a complete meal.
• Leftovers make great meal prep lunches.

Video link: https://youtu.be/I4h8mA7fP7M

Asian-Style Chicken Stir Fry with Vegetables

A home-cook-friendly Asian-style chicken stir fry featuring a savory-sweet sauce, tender chicken
thighs, colorful vegetables, and hokkien noodles, finished with spring onions and crispy chicken
skin.

Ingredients

4 cloves Garlic
1 small Onion
0.25 cup Soy sauce 
2 tablespoons Fish sauce
2 tablespoons Oyster sauce 
1 tablespoon White pepper
2 tablespoons Hoisin sauce
2 tablespoons Honey
500 grams Chicken thighs
2 large Carrots
2 small heads Bok choy
5 large Portobello mushrooms
2 stalks Spring onions
Chicken skin

Step-by-Step Instructions

1.Finely dice 4 cloves of garlic and 1 small onion. Place both into a mixing bowl.

2.To the bowl with garlic and onion, add 1/4 cup soy sauce, 2 tbsp fish sauce, 2 tbsp oyster sauce, 1 tbsp white pepper, 2 tbsp hoisin sauce,
and 2 tbsp honey. Mix well until combined.

3.Dice 500g boneless, skinless chicken thighs into bite-sized pieces. If desired, reserve the skin for crispy topping.

4.Heat a large skillet or wok over high heat. Add a splash of oil and the diced chicken. Cook, stirring occasionally, until chicken is browned
and caramelized on all sides (about 6-8 minutes).

5.Peel and cut 2 large carrots into matchsticks. Remove tails from 2 small heads of bok choy, wash thoroughly, and leave whole. Slice 5 large

6.Add carrots to the browned chicken in the pan. Stir-fry for about 3-4 minutes until they start to soften.

7. Add bok choy to the pan. Cook, stirring, for 2-3 minutes until it starts to wilt.

8.Add sliced mushrooms to the pan. Cook for 3-4 minutes until softened and they release moisture.

9. Pour the prepared sauce over the chicken and vegetables. Reduce heat to low and simmer for about 5 minutes, stirring occasionally, until
everything is coated and the rawness of garlic/onion is cooked out.

10. While the stir fry simmers, cook 400g hokkien noodles according to package instructions. Drain well.
If using, air-fry reserved chicken skin at 200°C (400°F) for 8-10 minutes until crispy. Let cool and crumble.
Divide cooked noodles among bowls. Top with chicken and vegetable stir fry and plenty of sauce. Garnish with sliced spring onions and
crumbled crispy chicken skin if using.

CHEF TIPS
• Buy whole chicken and break it down yourself to save money.
• Use fresh, high-quality sauces for best flavor.
• If you prefer a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water and add during simmering.
• For extra heat, add chili flakes or sliced fresh chili to the sauce.

Video link: https://youtu.be/YtU9WvBcajc

Crispy Orange Chicken

Bring restaurant-style orange chicken to your kitchen with this easy, home-cook-friendly recipe—perfect for your channel’s audience who love approachable, flavour-packed dishes.

Ingredients

For the Chicken:

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 egg, beaten with 2 tbsp water
• 1/2 cup cornstarch
• 1/4 cup plain flour
• Salt & pepper
• 1/3 cup vegetable oil (for frying)

For the Orange Sauce:

• 3/4 cup fresh orange juice (about 2 oranges)
• 1 tbsp orange zest
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp rice vinegar (or white vinegar)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 1/2 tbsp cornstarch mixed with 3 tbsp cold water (slurry)
• 1/4 tsp red pepper flakes (optional)

Step-by-Step Instructions

1. Prep the Chicken:
   Season chicken with salt and pepper. Dip each piece in egg wash, then coat in a mix of cornstarch and flour.

2. Fry for Crispiness:
   Heat oil in a large pan over medium-high. Fry chicken until golden and crisp (about 4-5 minutes per side). Drain on paper towel.

3. Make the Orange Sauce:
   In the same pan, combine orange juice, zest, brown sugar, soy sauce, vinegar, garlic, and ginger. Simmer on medium heat.

4. Thicken:
   Stir in cornstarch slurry. Cook until the sauce is glossy and thick enough to coat a spoon.

5. Combine & Serve:
   Toss crispy chicken in the sauce until every piece is coated. Garnish with extra zest, sesame seeds, or green onion. Serve over steamed rice.

Why This Recipe Works

• Fresh orange juice and zest create a bright, authentic flavour—no bottled sauces.
• Double coating (egg + starch) guarantees that signature crunch.
• Quick pan-frying means less mess and no deep fryer needed.
• Balanced sweet, tangy, and savoury notes keep everyone coming back for seconds.

CHEF TIPS
• Buy whole chicken and break it down yourself to save money.
• Use fresh, high-quality sauces for best flavor.
• If you prefer a thicker sauce, mix 1 tsp cornstarch with 2 tbsp water and add during simmering.
• For extra heat, add chili flakes or sliced fresh chili to the sauce.

Video link: https://youtu.be/0IDYZivV_NA

Classic Filipino Chicken Adobo

This recipe nails that perfect balance of salty, tangy, garlicky, and savory flavors—just the kind of simple, hearty comfort food your audience loves. It’s easy, uses pantry staples, and works beautifully in any home kitchen (no smoker needed, but you can always riff on it for a smoked twist in future videos!).

Ingredients

1 kg Chicken (thighs/drums)

1/2 cup Soy sauce

1/3 cup White or rice vinegar ( Coconut vinegar is better)

Garlic6–8 cloves,

4 fresh Bay leaves

1/3 cup Whole black peppercorns

1 large Onion

2 tbsp Cooking oil

1 cup Water

Step-by-Step Instructions

1. Marinate for Maximum Flavor
2. Combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns in a bowl.
3. Marinate for at least 30 minutes (overnight is even better).
4. Brown the Chicken
5. Heat oil in a heavy pot. Remove chicken from marinade (save the liquid).
6. Brown chicken pieces on all sides. Set aside.
7. Build the Base
8. In the same pot, sauté onions (if using) and extra garlic until fragrant.
9. Pour in the reserved marinade and water.
10. Simmer Low and Slow
11. Return chicken to the pot. Bring to a boil, then reduce to a gentle simmer.
12. Cover and cook for 30–40 minutes, until chicken is tender.
13. Reduce to Perfection
14. Uncover and simmer for another 10–15 minutes to thicken the sauce until glossy and rich.
15. Taste & Adjust
16. Add more soy sauce for saltiness or vinegar for extra tang, according to your taste.

Why This Recipe Works

• Salty-tangy perfection: Soy sauce and vinegar create an irresistible, balanced flavor.
• Garlic overload: Loads of garlic infuse every bite with deep, savory goodness.
• Tender, juicy chicken: Slow braising makes the meat melt-in-your-mouth soft.
• Sticky, glossy sauce: The reduced sauce clings to the chicken for extra richness.
• Better as leftovers: Flavors deepen and get even tastier the next day!

Video link: https://youtu.be/CDftpMRoa6U

Asian-Style Air Fryer Chicken Crown

A juicy, tender, and flavor-packed chicken crown marinated in a blend of soy sauces, spices,
and aromatics, then air-fried to perfection. This recipe draws inspiration from Asian flavors and
is finished with a beautiful color and moist texture.

INGREDIENTS

1 whole Chicken crown
1 bulb Garlic
1 cup Light soy sauce 
1 cup Dark soy sauce 
1 tbsp Ground coriander
1 tsp Dried thyme 
1 tbsp Smoked paprika
1 pinch Nutmeg
1 tsp Ground sage
1 tsp Ground ginger
1 tsp White pepper
1 tbsp Hot sauce
1 tbsp Chicken stock powder
1 tbsp Low GI sugar
As needed Water

Step-by-Step Instructions

1. Peel and roughly dice one bulb of garlic. Add to a large mixing bowl or container.

2. Add 1 cup light soy sauce, 1 cup dark soy sauce, 1 tbsp ground coriander, 1 tsp dried thyme, 1 tbsp smoked paprika, a pinch of nutmeg, 1 tsp ground sage, 1 tsp ground ginger, 1 tsp white pepper, 1 tbsp hot sauce (or to taste), 1 tbsp chicken stock powder, and 1 tbsp low GI
sugar to the bowl with garlic.

3. Mix thoroughly, scraping down the sides to combine all ingredients.

4. Place chicken crown breast side down into the marinade. Add enough water to just cover the chicken. Cover and refrigerate for at least 2 hours (overnight preferred), flipping halfway through.

5. Place the marinated chicken crown breast side down in a Pyrex or oven-safe dish with some marinade. Cover tightly with foil. Air fry at 180°C for 1 hour.

6. Remove foil and return dish to air fryer. Air fry uncovered at 180°C for 10 minutes to develop color.

7. Remove chicken from air fryer. Wrap loosely in foil and let rest for 20-30 minutes before carving.

8. Carve the rested chicken crown and serve with pan juices or your favorite sides.

CHEF TIPS
• Ask your butcher for a chicken crown if you can't find one pre-packaged.
• Use both light and dark soy sauce for depth of flavor.
• Let the chicken rest after cooking for juicier meat.
• Reserve some marinade (before adding raw chicken) to use as a sauce after boiling for 5 minutes.

Video link: https://youtu.be/jyh3eSykaKI