Masterchef Australia all-star Sarah Tiong has created a delicious Kentucky fried satay chicken dish with coconut rice and fresh greens.
The celebrity foodie’s recipe transforms KFC’s original recipe chicken into a gourmet meal topped with a creamy, peanut-packed satay sauce and served with crunchy vegetables.
The first thing were going to start off with is the sticky coconut rice. I’m going to add some oil and were going to stir fry this rice,’ Sarah started
Chef Sarah Tiong’s recipe transforms KFC’s original recipe chicken into a gourmet meal topped with a creamy, peanut-packed satay sauce and served with crunchy vegetables
‘Were going to go in with some water and were just going to let it simmer and bubble away for 10-15 minutes,’ she said.
While the rice is simmering, Sarah starts to make the ‘really, super easy, cheat satay sauce’.
She toasts peanuts in a fry pan for three to four minutes and chops the nuts up finely.
Sarah starts by adding rice and oil to a fry pan, fills it with water and leaves to simmer for 10-15 minutes then for her ‘cheat’ satay sauce, she chops toasted peanuts up and combines them with spices and coconut milk
After turning off the heat on the stove to let the rice steam, Sarah puts her chopped peanuts into a hot saucepan with oil, adds curry power, brown sugar and one of her ‘favourite ingredients ever’ tamarind puree.
Next Sarah gives the peanuts a good stir to combine the spices, adds coconut cream, leaves to simmer, seasoning with a ‘generous amount’ of salt to taste
Once the rice is done, Sarah seasons it with salt and adds coconut cream and stirs to combine.
To add freshness to the dish, the chef cuts up cucumber and red onion to serve.
For the plating, the celebrity chef places two pieces of KFC chicken into a bed of coconut rice, drizzles satay sauce over the top, places the salad on the side and garnishes the dish with a few slices of chili and coriander leaves.
‘Sweet, savoury, spicy – it’s all of it,’ Sarah finishes.
For plating, Sarah places two pieces of KFC chicken into a bed of coconut rice, drizzles satay sauce over the top, places the salad on the side and garnishes the dish with a few slices of chili and coriander leaves
Recipe: Sarah’s Kentucky Fried Satay Chicken
For the satay sauce:
3-4 tbsp neutral oil (e.g. vegetable)
200g skinless unsalted peanuts
2-3 tbsp curry powder (preferably Malaysian)
2 tbsp tamarind puree
3 tbsp brown sugar
250ml coconut cream
For the coconut rice:
200g glutinous rice
1 tbsp neutral oil
60mL coconut cream
½ tsp salt
KFC Original Recipe
Sliced red onion
Toasted peanuts, chopped coarsely
1. In a dry frying pan on medium heat, toast the peanuts for 3-4 minutes. Then chop the nuts finely
2. Heat the oil in a pan on medium heat. Then add peanuts, curry powder, tamarind puree and brown sugar, stirring for 1-2 mins.
3. Mix in coconut cream and bring to a simmer. Cook for 4-5 mins and season with salt to taste.
1. Soak the glutinous rice in water for 30 mins, then rinse and drain.
2. Heat oil in a pan on medium-high and stir fry rice for 2 mins.
3. Add 300g water to the pan, cover with lid, and simmer for 5-10 mins on medium.
4. Turn off the heat but keep the lid on and allow rice to steam for another 5-10 mins.
5. Transfer rice to a bowl, mixing in salt and coconut cream.
1. Plate rice with KFC Original Recipe drizzled in satay sauce and garnished with chopped peanuts, fresh coriander and chilli. Serve with cucumber and red onion.
Sarah created the recipe as part of KFC Australia’s Kentucky Fried Cookin’ series that has featured a number of Masterchef stars.
Earlier this year, Reynold Poernomo has created a gourmet breakfast dish for the series – complete with fried chicken, spicy Kewpie mayo slaw and pickled onions.
The dessert king shared his recipe for Chicken ‘n Croffles – a croissant-waffle hybrid, topped with KFC’s Wicked Wings and maple syrup.
While the dish may look worthy of a five-star restaurant, the 27-year-old, from Sydney, has made it easy for anyone to replicate in a few simple steps.
You’ll need Wicked Wings, croissant, maple syrup, sriracha, smoked paprika, cayenne pepper, parsley, white wine vinegar, red onion and cabbage.
MasterChef Australia star Reynold Poernomo (pictured) has created a gourmet breakfast dish – complete with fried chicken, spicy Kewpie mayo slaw and pickled onions
‘The first thing we’re going to make is our pickled red onion. To make that, we’re going to make a very simple pickling liquid,’ Reynold said.
In a saucepan, he added white wine vinegar and caster sugar.
‘Bring this bad boy up to a boil – and we’re going to start chopping up our red onions. So with the red onions, I’m going to cut them into nice wedges, and then pull them apart. I’m going to put them into a mason jar.
‘Give the pickling liquid a good swirl to make sure you dissolve all that sugar.’
Once it’s boiling, he poured the mixture into the jar.
‘Let that sit in liquid for a good 30 minutes.’
Chicken ‘n Croffle recipe
INGREDIENTS (serves 5)
For the coleslaw:
200g Purple cabbage
120g Kewpie mayo
½ tsp Cayenne pepper
½ tsp Smoked paprika
1 tbsp Sriracha sauce
For the pickled onion:
100g white wine vinegar
95g caster sugar
1 red onion
Pinch of salt
For the croffle:
10 KFC Wicked Wings
1. Cut onions into wedges of eights and pull the layers apart, discarding the outer skin and root. Place them in a mixing bowl.
2. Place vinegar and sugar in a saucepan and bring to a boil.
3. Once boiling, pour it over the mix and add a pinch of salt. Set aside for 30-45 minutes.
1. Shred the cabbages and carrots and place them in a mixing bowl with the mayo, spices, salt and pepper until mixed through.
1. Place a croissant in a waffle maker and press down, cooking it until crisp on the edges.
2. Pull apart the Wicked Wings and discard the bones.
1. Place the croffle on the plate, then add a layer of coleslaw on top.
2. Add in pulled wings, a few layers of pickled onion, sprinkle with parsley and lastly drizzle with maple syrup.
The dessert king shared his recipe for Chicken ‘n Croffles – a croissant-waffle hybrid, topped with KFC’s Wicked Wings and maple syrup
The next step is to prepare the coleslaw. Reynold finely sliced the cabbage and carrots before adding them to a bowl.
He seasoned the coleslaw with Kewpie mayonnaise, cayenne pepper, smoked paprika and sriracha sauce.
To make the ‘croffle’, he simply placed a croissant into a waffle maker. If you don’t have a waffle maker, you can also cook your croissant on a dry pan over medium heat. Just press down until both sides are nice and caramelised.
‘Meanwhile while the croffle is cooking, we’re going to start chopping our Wicked Wings and making it boneless,’ he said.
‘Chop the wings right down the centre, just where the joints are together and separate the bones, you get this nice, beautiful, crispy, chunky bit of meat,’ he said.
To assemble, he placed the crispy croffle on a plate, topped with the coleslaw, fried chicken, parsley, pickled onions and drizzled maple syrup over.
‘There you have it guys, this is looking absolutely delicious,’ Reynold said, adding: ‘I can’t wait to tuck in.’