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Christmas recipes

Abi’s potato stacks

45 minutes

Cheese recipes

Abi’s potato-and-halloumi scarpaccia

40 minutes

Air-fryer recipes

Creamy green beans

25 minutes

Air-fryer recipes

Best cauliflower cheese . . . ever!

30–40 minutes

Asparagus recipes

Truffle-and-Parmesan asparagus

5 minutes

Cheese recipes

Potato bake with browned butter cheese sauce

1 hour 5 minutes

Carrot recipes

Apricot-glazed carrots

20 minutes

Chocolate recipes

Chocolate sauce

Braai recipes

Braaied sweet potato doughnuts

30 minutes

Air-fryer recipes

Sticky air-fryer chicken wings

15–20 minutes

Chicken breast

Chicken tikka kebabs

10 minutes

Asian recipes

Taiwanese fried chicken

10 minutes

Taiwanese fried chicken

Serves 4 people

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

1 litre canola oil
6 free-range deboned skin-on chicken thighs, cubed
3 T soya sauce
3 T shaoxing wine or Old Brown sherry (optional)
2 t five-spice powder
1 t chicken stock powder
2 T brown sugar (optional)
3 cloves garlic, minced
1 large free-range egg
4 T rice flour
200 g tapioca starch
2 cups Thai basil (or ordinary basil)

Method

1. Place the oil in a saucepan and heat to 180°C. Cut the chicken into 3 cm pieces.

2. Place the chicken into a bowl with the soya sauce, shaoxing wine, five-spice powder, chicken stock powder sugar garlic. Mix well, then add the egg and rice flour and mix until well combined.

3. Place the tapioca starch in a separate bowl, then thoroughly coat the chicken in the starch. Place the coated chicken on a wire rack.

4. Fry the basil in the hot oil for 1–2 minutes. Have a lid ready to cover in case the oil starts popping.

5. Add the chicken to the pan and fry for 6–8 minutes or until golden brown and crispy. Serve with the basil.

Find more chicken recipes here.

Food assistant: Unathi Taffa
Videographer: Romy Wilson
Photographer: Jan Ras
Production: Amy Ebedes-Murray
Stylist: Khanya Mzongwana

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Abi’s potato stacks

Abi’s potato-and-halloumi scarpaccia

Creamy green beans

Best cauliflower cheese . . . ever!

Truffle-and-Parmesan asparagus

Potato bake with browned butter cheese sauce

Apricot-glazed carrots

Chocolate sauce

Braaied sweet potato doughnuts

Sticky air-fryer chicken wings

Chicken tikka kebabs

Taiwanese fried chicken

Taiwanese fried chicken

Ingredients

Method