Jamie Oliver’s Chicken in Milk – Delishar

I have to admit that I was skeptical when I first saw the recipe. Curdled milk does not sound or look appetizing. But I decided to give it a go anyway, since I’ve seen and heard plenty of good review for this dish. It came as a bonus that it happened to be a one pot meal, so it gets some extra brownie points!

When my craving knife made it’s way into the beautifully roasted chicken, I can’t believe how moist and wonderful the inside of the chicken was! A river of juicy goodness made its way out, I caught myself saying “whoa!”.

The meat was so moist and tender! The husband commented that this was one of the best roasted chicken he had, and I second that. I’m normally not a chicken skin person, but this… I couldn’t get enough of it. Gorgeously roasted to a perfect golden brown with such lovely flavours that knew it’s way around my taste-buds! I added some baby spinach when it’s hot out of the oven to wilt it in it’s delicious elixir and served it with couscous. This is definitely going into my ‘Make again’ folder! Enough said, lets get cooking!

Don’t forget to take part in the current giveaway!!



Chicken in Milk


  • 1.5 kg Chicken
  • Salt and Pepper
  • 1/2 cup or 115g butter
  • 1/2 cinnamon stick
  • Handful of fresh sage
  • zest of 2 lemon
  • 10-12 cloves garlic skin on
  • 565 ml milk
  • A pack of baby spinach about 120-150g
  • Preheat oven to 190C.

  • Season chicken generously with salt and pepper. Don’t forget the cavity.

  • Melt butter in a dutch oven, I used WMF oven safe Concento Pot

  • Pan fry all 4 sides of the chicken, to get an even golden colour.

  • Remove from heat, lift chicken out of pot, and drain away the grease.

  • Stuff the chicken cavity with as many lemon halves as it can fit.

  • In the same pot, add garlic cloves, and return chicken into the pot.

  • Add the rest of the ingredients, sage, cinnamon, sage, lemon zest, and milk.

  • Cover and bake for 45 minutes.

  • Then uncover continue baking for another 45 minutes.

  • Total 1 hour 30 minutes, until internal temp is 65*C and juices runs clear.

  • Remove chicken from pot carefully,and place it on serving plate.

  • Add spinach into pot and stir until wilted.

  • Spoon spinach and juices on the side of the chicken.

  • Serve immediately.

Adapted from Jamie Oliver


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Peri Peri Chicken (Nando’s inspired) – Delishar

If you love Nando’s Chicken, you are going to love this! If you don’t, you are still going to fall in love with this recipe! It is incredibly easy to make. All you need to do into dump everything into the blender, blend, marinate the chicken, and roast it!

I served it with my Hasselback Potatoes and a side salad. The potatoes were baked together in the oven while the chicken was roasting. How easy was that?! The sauce is optional, but a good idea to have. Adjust the amount of chilli to your tolerance. Remember to use a snug fitting pan for your chicken too.

Here is a video on how to butterfly or spatchcock your chicken: Video from Food Wishes.

Peri Peri Chicken


Serves 4


  • 1 kg Whole chicken giblets removed and spatchcocked
  • 1-3 chilli padi/birds eye chilli 3 was spicy so adjust to taste, remove rib and seeds to tone down spice level
  • 1 red pepper
  • 1-1/2 tsp salt
  • 1 tsp whole black pepper
  • 1 tsp dried oregano
  • handful of fresh basil
  • 4 tbsp olive oil
  • 1-2 tbsp Worcestershire sauce optional
  • 2 tbsp lemon/lime juice
  • 2-3 tbsp white vinegar
  • 2 tbsp paprika
  • 2 shallots
  • 4-6 cloves garlic
  • Splash of water


  • 1/4 cup reserved marinade
  • 2-3 tbsp water
  • Add all the ingredients except chicken (of course!) into a blender.

  • Blend until combined.

  • Reserve 1/4 cup of the marinade for the sauce.

  • Place chicken in a snug fitting pan.

  • Pour marinade all over chicken, rub it all over the chicken, the under side as well.

  • Cover with cling wrap and marinate for at least an hour to overnight.

  • Preheat oven to 200C.

  • Remove cling wrap.

  • Bake chicken on middle rack for 40-45 minutes or until internal temperature reads at lead 74C.


  • Add the reserved marinade and water in a heavy bottom saucepan over med low heat.

  • Stir and bring to simmer, then reduce heat to low.

  • Simmer until sauce thickens.

  • Set aside until ready to serve.

Omit Worcestershire sauce if eating whole30 or substitute 1/2 tbsp coconut amino + 1/2 tbsp fish sauce.


Serve with sauce, side salad and Hasselback Potatoes.

Bon appetit!!

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Chicken Noodle Soup (Pho Ga) – Delishar

My husband will say, “This is my favourite! It is so nice, you should make more of this! Plus it is so healthy!”. I know I’m getting a big thank you kiss after he has his meal. The girls slurped down the broth in record timing too!

You know what, it is a healthy meal! I think the only not so healthy ingredient is the fried shallot, which you can omit of course. It was so easy to eat, and such a great meal to be serving on a rainy or cold evening!

Please do not omit the step of toasting the onion and ginger. It adds more depth to the soup base. I’d even suggest toasting all the other herbs like cloves, star anise, cinnamon, coriander, and cardamom. You can put all the herbs and spices directly into the pot, wrap it up in a cheese cloth, or do what I did. I both those little herb / tea bags and place all the spices in it so it’s easier for me to fish it out later. Serve it with rice vermicelli or rice noodle if you like something more substantial. I poured some of the prepared broth over the chicken to keep it moist while I cook the noodles.

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.

Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.

Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion. Add chicken stock and bring to boil. Season with fish sauce and sugar To taste. Then lower heat to a simmer. Cover and simmer for 20 mins. You may want to blanch your chicken during this time.

Chicken Pho


  • 2 small chicken breast
  • 1 unpeeled yellow onion quartered
  • 2 inch unpeeled old ginger sliced in half length-wise
  • 1 tbsp coriander seeds
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cloves
  • 2 cardamom
  • 2 tsp sugar adjust to taste
  • 2 tbsp fish sauce or to taste
  • 1.5 L 6.5cups chicken stock (preferably low-sodium)
  • 1 cup bean sprouts to garnish
  • Lime wedges to garnish
  • Basil leaves to garnish
  • Chopped cilantro to garnish
  • Fried shallot to garnish
  • Sliced red chilli to garnish.
  • 4 servings of rice vermicelli / rice noodle
  • In a lightly greased pan, toast onion and ginger until charred on both sides.

  • Ginger should be softened.

  • Remove and set aside.

  • Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.

  • Then place all the spices into a herb baggie or tie it up in a cheese cloth.

  • Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.

  • Add chicken stock, and chicken, then bring to boil.

  • Season with fish sauce and sugar to taste.

  • Then lower heat to med-low.

  • Cover and simmer for 20 mins.

  • Remove chicken and shred or slice.

  • Place prepared chicken slices in a bowl and scoop some broth over to keep it moist.

  • Prepare vermicelli / rice sticks as per package instructions.

  • Serve broth over noodles, chicken, and sprouts.

  • Garnish with basil, mint, fried shallots, red chilli, cilantro, and a side of lime wedge.

Bon appetit!!

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Lemongrass Roast Chicken with Nam Jin Jaew – Delishar

After my first spatchcocked Peri Peri Chicken, I fell in love with preparing or roasting chicken that way. Personally, I felt that the chicken needs a shorter period to be cooked, and it makes serving/eating the chicken much easier too!


All I needed to do was to cut the chicken up into 4 portions and serve. Butterflied chicken also allows gives me a flatter surface to work on so I can evenly marinade the chicken with whatever marinate that was prepared. For this recipe, I used a blender to save time. The preparation of this dish is pretty simple, and the marination can be done a day before. If you do not have a blender, then you will need to mince the ingredients by hand, or use a mortar and pestle. 


We thoroughly enjoyed the chicken, and the husband commented that the sauce was amazing. He thinks this should be the dipping sauce for anything grilled or roasted. The kids polished the chicken on their plate and was asking for more. I served the roasted chicken with some rice cooked in chicken stock.


Lemongrass Roast Chicken with Nam Jin Jaew


Lemongrass Roast Chicken

  • 1.4 kg whole chicken butterflied/spatchcocked
  • 5-6 whole lemongrass bruised
  • 1/2 cup chopped lemongrass
  • 1 inch thumb galangal / blue ginger
  • 1 tbsp whole black pepper
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin powder
  • 1/2 cup garlic cloves peeled
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1 tbsp oyster sauce
  • Splash of water
  • Lime wedge to serve

Nam Jin Jaew

  • 1 cup water
  • 1 thai chilli/ chilli padi seeds removed and chopped
  • 2 tbsp rice vinegar
  • 1 tbsp grated galangal/blue ginger
  • 2 cloves garlic pressed/minced
  • 3 tbsp fish sauce or to taste
  • 1/3 cup palm sugar
  • Corn starch slurry 2 tsp corn flour + 2 tbsp water
  • 1 tbsp chopped coriander

Lemongrass Roast Chicken

  • Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.

  • Blend until you get a paste, add splash of water if too dry.

  • Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.

  • Preheat oven to 200C.

  • Place lemongrass on the base of baking sheet.

  • Place chicken on top of lemongrass.

  • Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.

  • Continue baking for another 30-35 minutes or until cooked.

  • Garnish with lime wedges and serve with Nam Jin Jaew

Nam Jin Jaew

  • Bring water to a simmer and dissolve palm sugar in a sauce pan.

  • Add in all the other ingredients, except corn starch slurry.

  • Taste and adjust seasoning to taste (fish sauce or sugar)

  • Allow to simmer for a minute over low heat.

  • Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.

  • Remove from heat, and stir in coriander.

  • I like mine still slightly runny.

  • Serve with lemongrass chicken.


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Satay Chicken Burger with Spicy Peanut Sauce – Delishar

 I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

  • 500 g minced chicken
  • 1 lemongrass minced
  • 1 tbsp grated galangal
  • 2 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 3 tbsp chopped cilantro
  • 1/2 onion diced
  • 1/4 cup panko bread crumbs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Black pepper to taste
  • 2 tbsp coconut milk
  • Cooking oil to grease pan
  • 4 burger buns buttered
  • shaved cucumber/cucumber slices for topping
  • shaved carrot/ shredded carrot for topping
  • Cilantro for topping
  • Spicy peanut sauce for topping

Spicy Peanut Sauce

  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tbsp thai red curry paste or to taste
  • Fish sauce to taste
  • 2 tsp brown sugar
  • 1 tbsp vinegar
  • Satay Chicken Burger

  • In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.

  • Season with fish sauce, sugar, and black pepper.

  • Mix to combine with hands.

  • Divide mixture into 4 patties.

  • Cover with cling wrap and allow to marinate in fridge for 30 minutes.

  • Grease grill pan or frying pan.

  • Grill chicken patty for 2-3 minutes each side.

  • Toast buns.

  • Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

  • Add coconut milk in saucepan and bring to a simmer.

  • Stir in red curry paste, fish sauce, and vinegar.

  • Add peanut butter and sugar, and whisk till combined.

  • Remove from heat.

  • Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:


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Chicken Tikka Masala on Spiced Basmati Rice – Delishar

 A friend of mine and I were talking about Indian Cuisine. Interestingly, it is one of those cuisine that I enjoy, but have never really attempt to understand. I always have the misconception that it labour intensive, and requires a lot of time for prepare a meal. The other thing that kept me away was the unfamiliar herbs and spices used in indian cooking.

So when she sent me a recipe from her mom, I took a glance at it and was pleasantly surprised at how simple it was! She gave me a recipe of Masala Prawns which I’ll share as soon as I get to making it when I feel better from my surgery. One dish that I have always liked was Chicken Tikka Masala. I’m so glad that it was so easy (in my opinion) to put this dish together. Thinking about it now is making my mouth water.

I’m also a big fan of spiced Basmati rice, I’d recommend you to stir in some raisins into the spiced rice when it’s done. The sweetness will come together nicely, and give the whole meal a nice oomph! And this is coming from someone who does not enjoy raisins. I did not add any to this recipe, simply because I ran out of raisin. I though I still had some for the girls, but I was wrong.

If you are a regular reader, you’ll know by now that the husband rewards me with a kiss when a meal I made was exceptionally nice. This is one such meal. 🙂

Spiced Basmati Rice


  • 2 cups basmati rice rinsed
  • 2 tbsp coconut oil / butter
  • 3 cloves garlic minced
  • 2 cardamom pods*
  • 1 inch cinnamon*
  • 3 cloves*
  • 1/2 tsp cumin seeds*
  • 1/2 tsp mustard seeds*
  • 1/2 tsp turmeric powder*
  • 1 bay leaf*
  • 1 shallot chopped
  • 1/2 cup frozen peas
  • Chicken stock
  • Raisins optional
  • Heat pan on med high, add oil when pan is hot.

  • Saute onion until soft, then add spices marked *.

  • Saute for 30 seconds, then add garlic, and saute for another 30 secs.

  • Add rice and toss to coat, and remove from heat.

  • Transfer rice to rice cooker and add enough chicken stock on rice cooker pot indicator.

  • Add frozen peas, and cook as per normal.

  • When rice is cooked, fish out bay leaf, cardamom, cinnamon, and cloves.

  • Add raisins and fluff rice.

Chicken Tikka Masala

Chicken Tikka Marinade

  • 500 g chicken thighs cut to 1 inch pieces
  • 3-4 tbsp plain / greek yoghurt
  • 1/2 tsp turmeric powder
  • 1/4 tsp cayenne pepper or to taste
  • 1/4 tsp black pepper
  • 1/4 tsp garam masala
  • 1/2 tsp curry powder
  • Juice from 1/2 lemon
  • Salt to taste

Masala Sauce

  • 2 tbsp coconut or butter
  • 3 cardamom pods
  • 2 cloves
  • 1 bay leaf
  • 1 inch cinnamon
  • 1 yellow onion diced
  • 1 tbsp grated ginger
  • 3 cloves garlic minced
  • 1 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/4 tsp cayenne pepper or to taste
  • 1 can tomato puree 14.5oz or 411g
  • 2 tbsp tomato paste
  • 1 cup water
  • 1 heaping tbsp brown sugar
  • 3/4 tsp garam masala
  • 4 tbsp heavy cream
  • Salt to taste
  • Chopped cilantro to garnish
  • Add all the ingredients for the chicken except oil into a bowl and toss to combined.

  • Leave to marinade for 30 minutes.

  • Heat wok on med high and add oil.

  • Brown chicken, then set aside.

  • In the same wok, heat on med high and add oil.

  • Saute onion until softened, then add cinnamon, cardamom, bay leaf, cloves, and garlic.

  • Saute for 30 secs, until fragrant.

  • Then add tomato puree, cumin, garam masala, coriander, cayenne pepper, and tomato paste.

  • Stir to combine.

  • Add sugar, and season with salt to taste.

  • Bring to boil, add browned chicken pieces, and add enough water to cover chicken.

  • Stir to combine, and lower heat to med low.

  • Allow to simmer, covered for 20-25 minutes until sauce thickens, and chicken is tender.

  • The sauce should be of thick pasta sauce consistency, so add water or turn up heat to adjust to that consistency.

  • Turn heat to low, then pour in cream.

  • Season with more sugar, salt, cayenne pepper, garam masala if needed.

  • Remove from heat, and fish out bay leaf, cardamom, cloves, and cinnamon stick.

  • Serve on spiced basmati rice, garnished with chopped cilantro.




Bon appetit!!

I am linking this post to the event “Little Thumbs Up (May 2015: YOGURT)” organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

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Honey and Sriracha Glazed Chicken – Delishar

Another speedy chicken dish? Oh yes, please! Yup, this dish requires basic ingredients, and 15 minutes of your time. Yes, it’s that simple. ANYBODY can make this, trust me.

Some of you may have knowledge that I just went for a sinus surgery. Part of the recovery is that I will lose my sense of taste and smell. I know, it’s terrible to not be able to taste or smell glorious food!! So cooking this super easy dish came as a tough challenge to me! I has to use my other senses to ‘feel’ this dish. Cooking without taste and smell is like finding your way out around the house in complete darkness.

I asked my helper to do a taste test, and it was a relieve to say I still got it! The husband said I did an awesome job with the chicken, he gave 2 thumbs up! I used 1 tbsp of Sriracha for this recipe, and the husband rated the spice level to be a 5 out of 10. Considering he has pretty good threshold for spicy food for a white guy. Although he did say that he will be able to handle it if I make it spicier.

Here is a little story about how I bought my first Sriracha Sauce. I went to the supermarket to pick up my usual milk and bread, and was browsing the aisle beside the chiller. Then I saw this bottle of Sriracha sauce staring at me, begging me to take it off the shelf, and into my basket. Having no self-control, and really empathising that little fellow, I did just that. I adopted it (went through all the paperwork of signing on the dotted line), walked it home, and housed it comfortably in my spice and condiment cabinet. So now it’s happily hanging out with all it’s other spice brothers and sisters. With it residing in my spice cabinet, I have to think it can contribute to the household.

I’ve never cooked with Sriracha sauce before, but I’ve always like the idea and visual appeal of a sweet and spicy glaze. In this case, the sweet comes from honey, which always gives a nice sticky glaze, and the spicy from the Sriracha sauce. It makes a good snack on its own or serve it as part of a meal. Here’s how I made it.

First marinate the chicken cubes in salt, pepper, and corn flour.
Then heat up pan and add some oil.
When oil is hot, add chicken and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.

Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little.
Remove from heat, garnish, and serve.

Ingredients (Serves 2)

  • 2 chicken breast / or thigh (about 300g), cut into 1 inch cubes
  • 1 heaping tbsp of corn flour
  • 2 tbsp honey
  • 1 tbsp Sriracha sauce or to taste
  • 1 tbsp hot water
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1-2 tbsp cooking oil
  • Wedge of lime
  • Chopped spring onions to garnish
  • Toasted sesame seeds to garnish (optional)

First marinate the chicken in salt, pepper, and corn flour.

Mix Sriracha, honey, and hot water together.

Heat up pan on med high, and add some oil.
When oil is hot, add chicken, searing both sides, and cook until almost cooked through.
Add garlic and ginger, then stir fry for a minute.
Pour in sriracha, honey, and water mix.
And toss to combine, then let it reduce to a glaze.
Adjust your heat if needed.
Tossing to make sure the glaze coats the chicken.
Allow the chicken to brown a little for that added depth and caramelised flavour.
Remove from heat, give it a spritz of lime juice.
Toss, garnish, and serve.

Don’t forget to take part in the current GIVEAWAY! This time Delishar is giving away a Wilton 12 Piece Cupcake Decorating Set! Go to this page for details.

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Oyakodon (Chicken and Egg Rice Bowl) – Delishar

Oyakodon, literally means “parent-and-child rice bowl or donburi”, a cute reference to the combination of chicken and egg in this recipe. This donburi is a Japanese rice bowl dish, in which ingredients are simmered together in a sauce, and served over a bowl of rice. The sweet sauce is a mixture of mirin, soy, sake, and dashi, a flavour profile that screams umami. 


The preparation of this dish is such a joy and a major ease, making this dish great for last minute meals. The ingredients are so basic, you should have them all in sitting in your fridge. After making this for the first time, I questioned myself, why did I not make this earlier?! And this is so easy, I can almost make it with my eyes closed. 

Needless to say, we wolfed down our bowl at record time. There is just something very comforting about donburi, and I foresee myself making this over and again! It’s a personal preference, but I like to cook my oyakodon individually in a small frying pan. You can multiple the ingredients and cook it in a bigger pan if you want. Like Japanese rice bowl? Check out my Gyudon

oyakodon steps 

Oyakodon (Chicken and egg rice bowl)


Simply multiply recipe to cater for more.
I like to cook mine individually.

  • 1 boneless skinless chicken thigh cut into 1 inch cubes
  • 1/4 cup Dashi
  • 1/2 tbsp sugar
  • 1 tbsp soy sauce
  • 1/2 tbsp Mirin
  • 1/2 tbsp sake
  • 1/2 tsp chopped garlic
  • 1/4 yellow onion thinly sliced
  • 1 egg lightly beaten
  • Dash of white pepper
  • Chinese parsley or wild Japanese parsley
  • Steamed rice
  • Add dashi, sugar, mirin, soy, and sake into a pan and bring to boil.

  • Add in onion and garlic, then cook for a minute.

  • Add chicken, cover and lower heat to med.

  • Cook until chicken is cooked through, flipping halfway.

  • Pour in egg, lower heat to med low, sprinkle the chinese parsley on top, and cover.

  • Allow to cook until egg is almost cooked through. (30 sec to 1 minute).

  • Remove from heat and pour everything over rice.

  • Serve immediately.

Adapted from japanesecooking101


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Honey Lime Sriracha Chicken – Delishar

A week ago I shared my story on how I adopted my first bottle of Sriracha Hot Sauce. It has been living happily among all it’s other brother and sister sauces/condiments. When I shared my recipe of Sriracha Honey Chicken Cube, I got a couple of readers asking me what is Sriracha and where can they purchase it.

srirachaSriracha is a hot sauce or chilli sauce. Can you substitute with other commonly found chilli sauce? I’d say yes, and no. Yes, because you there is no right and wrong. You can use any chilli sauce you like. No, because the flavours of the dish will be different.

You see, Sriracha is a hot sauce made with chilli peppers (duh!), vinegar, garlic, sugar, and salt. It is a sauce commonly served in Thai and Vietnamese cuisine as a dipping sauce or condiment. My first encounter with Sriracha was ironically in the USA, more than a decade back. The most iconic brand is the one with a rooster or cock. It’s also known as the ‘rooster sauce’ or ‘cock sauce’, I know it sounds a little explicit. However, the only brand of Sriracha that I’ve seen in Singapore is Lingham. You can get it from major supermarkets. I got mine from fairprice and I’ve seen it in cold storage. It’s about $4 a 280ml bottle.

And since my last recipe blog post on Sriracha Honey Chicken Cube, I wanted to use more of this delicious hot sauce to cook up something for another recipe post. I was craving something crispy, but since I do not deep dry my food, I seared the chicken to a nice golden brown, and leave it to the oven to do the rest of the work for me. The glaze was extremely easy to put together, and requires very basic ingredients. The result was a crispy chicken coating in this lovely 4 flavours sticky glaze. So good I tell you, and so easy too!


Honey Lime Sriracha Chicken

  • 4 bone in skin on chicken thighs
  • Salt and pepper to taste
  • 2 tbsp oil
  • 2 tbsp honey
  • 2 tbsp sriracha hot sauce
  • Juice of 1 lime
  • 1 tsp fish sauce
  • Chopped spring onions to garnish
  • Preheat oven to 200C.

  • Pat dry chicken and season with salt and pepper.

  • Heat frying pan on medium-high.

  • Add oil and allow to heat until shimmering, not smoking.

  • Place chicken in, skin side down.

  • Let it cook for until skin is seared and golden, about 10 minutes.

  • Transfer chicken to a lightly greased baking tray, skin side up.

  • Bake for 15-20 minutes or until chicken is cooked through and skin crispy.

  • Meanwhile, mix honey, lime juice, fish sauce, and sriracha sauce in a bowl.

  • Using the same frying pan, drain off excess oil, but do not clean/wash.

  • Over medium heat, add sauce mixture into pan and reduce until glaze consistency, stirring often. Be careful not to burn it.

  • When chicken is done, coat chicken in prepared glaze, spooning it over the crispy chicken.

  • Garnish with spring onions and serve.


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Garlic Chicken – Delishar | Singapore Cooking, Recipe, and Lifestyle Blog

Crispy garlic with savoury and slightly sweet chicken pieces served over steamed rice, this recipe is going on my ‘to make again and again’ list. Making it was such a breeze too! Done in under 30 minutes, and we probably took 5 minutes to wipe the plate clean.

Don’t throw away the oil after frying the garlic. It’s great for stir-fries, and it’s already infused with the aromatic garlic! Good stuff I tell you! I used the remaining oil to cook another 3 dishes for that night.

I would have gladly added some chopped chilli padi to chicken if I didn’t have my 2 cheeky little girls to feed. But even without the chilli padi, it was an awesome dish! If you like quick and easy chicken stir-fry, check out these my older recipe blog post: Honey Ginger Chicken, Sriracha Glazed Chicken, and Maple Soy Chicken. All done in 15-20 minutes!


Garlic Chicken

  • 500 g chicken breast cut into cubes
  • 8 cloves garlic minced
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp maggi seasoning sauce
  • 1-2 tsp kicap manis
  • 1 tsp brown sugar
  • 1 tbsp chopped coriander stems
  • Black pepper to taste
  • Peanut oil
  • Splash of water
  • Coriander to garnish
  • Marinate chicken in oyster sauce, kicap manis, fish sauce, maggie sauce, and black pepper.

  • In a saucepan, heat enough oil on low to fry garlic. About 3-4 tbsp.

  • Fry garlic until golden, strain and set aside.

  • Reserve garlic oil.In a wok or frying pan, heat 2 tbsp of garlic oil on med high.

  • Brown chicken.

  • When chicken is almost cooked through, add sugar and coriander roots, then stir-fry.

  • Add water if needed, I like mine dry.

  • Top with crispy fried garlic, garnish with coriander, and serve.


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