Besides their affordable furniture and home furnishing, IKEA Singapore is also well known for their great range of meals and snacks. In fact, their Swedish Meatballs and Fried Chicken Wings are the most popular items to order. *Disclaimer: This is not a sponsored post.
Ever since I posted my Better-than-IKEA Swedish Meatball last year, I’ve been wanting to recreate my own copycat version of IKEA Chicken Wings. After two rounds of kitchen testing, I think this is it. Actually, my test testers think these wings are better than IKEA’s.
I let the wings marinade overnight for maximum flavor and also adopt the double-fry technique to cook these wings. First, I deep fry them in medium hot oil (150°C/300°F) for about 6 – 7 mins until they are just golden brown and cooked through. Then, I drain them on paper towels and let them cool down for 15 – 20 mins. This step changes the structure of the proteins in the skin which is important for the second frying.
Before to serve, they are fried again in hot oil (180°C/350°F) for another 2 – 3 mins until they are achieved a deep golden crust. So yes, you could prepare these wings in advance and finish them just before serving.
Prepare your favorite ketchup or chilli sauce, plenty of napkins and enjoy.
Bold and bright flavors are the main characteristics of Korean cuisine. And this Korean-scented BBQ chicken leg is no exception. Crispy, salty and wonderfully moist, it is an ideal dish to be paired up with some Korean alcohol such as soju or makgeolli.
If you intend to host or take part in a BBQ party, this chicken dish is extremely ideal and will be a definite favorite amongst family and friends. Just half cook the chicken in the oven before finishing it on the grill afterwards. The reason why this has to be done, it to ensure that the chicken is fully cooked before the marinade starts to burn. Garlic and soy sauce are excellent marinade ingredients. However, they do burn fast when being cooked on an open flame. Therefore, it is better to precook the chicken before finishing it off on the BBQ.
If you intend to serve this dish at home, fully cooking it in the oven like what this recipe instructs will produce equally good results. For a simple and wholesome family dinner, serve this BBQ chicken with cooked Japanese rice, and an assortment of Korean side dishes (banchan) such as kimchi, blanched mung bean sprouts and seasoned anchovies.
For more ideas on banchan dishes to serve alongside this BBQ chicken, click here.
This is the perfect meal for anyone who is on a low carb diet, and who likes tasty food without too much fuss. Crispy and succulent chicken thighs are paired up with a simple sauce, and enjoyed with sweet, caramelized roasted garlic.
Leftover roast chicken keeps extremely well, and can be enjoyed in many other ways. Leftover chicken meat can be shredded and makes a delicious sandwich filling.
Whether eaten on its own with some green salad on the side, or enjoyed as part of a full meal with other dishes such as potatoes or rice, roasted garlic clove chicken is absolutely delicious and is perfect for any and every occasion.
Perfect to be eaten on its own as a snack, or with a steaming plate of white rice as a main meal, these Fried Chinese Pork Ribs are moist, succulent, tasty and crispy all at the same time. A definite pleasure for anyone and everyone.
For those unfamiliar with red fermented bean curd, please visit your nearest Asian grocery store to enquire. This ingredient is very important in the marinade as it provides a deeper and more complex flavour to the pork ribs.
Red Fermented Bean Curd.
For those who are familiar with red fermented bean curd but dislike it, you will be surprised at how well it seasons the pork ribs. After being deep fried, you may actually be shocked at how wonderful the end product will taste.
I used the double frying method for these ribs. They help to keep the ribs tender and moist on the inside, while giving it a crisp and crunchy exterior. Slightly more patience may be needed for this, however they help to produce much better and superior results.
The marinade in this dish is intense and heavy, which is why it pairs up very well with pork. You could try using chicken wings or drumlets as a substitute.
Being an Asian, making spring rolls has always been a regular cooking activity at home. There’s nothing complicated in making them, perhaps the only part you’ll need a little practice is wrapping them nicely.
When I came across these Firecracker Prawn Rolls from The Woks of Life, I was eager to try them. They are whole deshelled prawns marinated with a spicy chilli dressing and wrapped individually with spring roll wrappers. Because of their shape and color, they do resemble Chinese firecrackers, minus the explosion.
These highly addictive prawn rolls work great as a side dish for lunch and dinner, or simply an impressive party appetizer.