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Jump To Recipe Jump To Video If you're looking to elevate your pizza game, the Fig & Prosciutto Elegance Grilled Pizza is a must-try. This recipe combines the creamy goodness of low-moisture mozzarella and the sharp, nutty flavor of Parmigiano Reggiano with the sweet and savory blend of fresh figs and prosciutto.  A touch of elegance, grilled pizza layered with figs, prosciutto, and arugula. It's a beautiful balance of flavors that transforms a simple pizza into a gourmet experience. What I love about this pizza is how the arugula adds a fresh, peppery bite, while the drizzle of extra virgin olive oil and reduced balsamic vinegar brings everything together with a touch of elegance. Sliced and ready to enjoy, this pizza balances sweet, savory, and peppery flavors. The grilling process adds a delightful char and crispiness to the crust, making each bite a perfect mix of textures. It’s not just a pizza; it’s a sophisticated dish that’s surprisingly easy to prepare. I encourage you to give this Fig & Prosciutto Elegance Grilled Pizza a try. It’s a wonderful way to enjoy the classic combination of cheese and cured meat with a seasonal twist. Whether you’re hosting a dinner party or just want to treat yourself to something special, this pizza is sure to impress. Enjoy the process of making it and, most importantly, savor every delicious bite! Ingredients: (Make 2 grilled pizzas) Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Low-Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Figs Coarsely Wedged, 7 or 8 Prosciutto Coarsely Torn, 5 or More Arugula, A Handful Extra Virgin Olive Oil, For Drizzling Reduced Balsamic Vinegar, For Drizzling Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with some sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Grate some mozzarella and parmigiano over the pizza. Top with figs and prosciutto, spreading out evenly. Immediately cover the griddle to generate steam for the cheese to melt. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Sprinkle some arugula over the pizza. Drizzle some extra virgin olive oil and reduced balsamic vinegar over the pizza. Repeat the steps for the remaining pizza. Slice and serve immediately. The combination somehow works... Recipe Video:

Jump To Recipe Jump To Video I’ve recently experimented with a new dish, Spicy Honey Garlic Chicken, inspired by a suggestion from @beerswithdave on Instagram. He thought that using my fermented garlic in honey for chicken with a spicy kick might be a great idea, and he was absolutely right. This dish combines the sweet, aromatic flavors of fermented garlic honey with a bit of heat from sriracha, resulting in a deliciously balanced and mouthwatering experience. Crispy chicken bites glazed in a sticky honey garlic sauce. This recipe is straightforward and fun to make, even if you're not an experienced cook. The marinade and batter for the chicken are infused with a variety of seasonings, creating layers of flavor in every bite. Double frying the chicken ensures it’s extra crispy, which perfectly complements the sticky, spicy honey garlic sauce. If you’ve tried my previous Maltose Chicken recipe, you’ll find this one very similar but with an exciting twist. Skillet full of golden chicken tossed with spicy honey garlic glaze. I encourage you to give this Spicy Honey Garlic Chicken a try. It’s a great way to explore new flavors and techniques in your kitchen. The combination of sweet and spicy is sure to be a hit, whether you're cooking for yourself or entertaining friends. Plus, the satisfaction of making such a tasty dish from scratch is unbeatable. Enjoy the process, and most importantly, enjoy the delicious results! Ingredients: Inspired by @beerswithdave (Serve 4) Chicken Chicken Breast Boneless Skinless Coarsely Diced, About 600g Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Onion Powder, Pinch Cayenne, Pinch Water, 45g Batter: Egg, 1 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Onion Powder, Pinch Cayenne, Pinch Ice Cold Water, 150g Baking Powder, 10g Potato Starch, 65g Unbleached All Purpose Flour, 105g Sesame Oil, 2 TBSP Sauce: Ketchup, 75g Sriracha, 10g Adjust For Preference Fermented Garlic in Honey Homemade , 90g of Honey + 8 Garlic Finely Minced Water, 45g Maltose Chicken: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Green Onions Coarsely Sliced, A Handful Equipment: Dutch Oven Cast Iron Skillet / Pan Directions: Please visit my " How To Ferment Garlic In Honey " page for the recipe. Marinate the Chicken. In a large bowl, combine all the marinade ingredients. Mix well until the chicken is fully coated. Cover and chill in the fridge for at least 30 minutes. Prepare the Batter. In a mixing bowl, whisk together egg, salt, pepper, mushroom powder, garlic powder, ginger powder, onion powder, and cayenne. Add ice-cold water, baking powder, and potato starch. Whisk until smooth. Add the flour and mix until just combined (a few lumps are okay). Whisk in sesame oil and set the batter aside. Fry the Chicken (1st Fry). Add the marinated chicken to the batter and mix to coat evenly. Heat 3–4 inches of oil in a Dutch oven over medium heat. To test the oil, insert a wooden chopstick—if bubbles form, it’s ready. Gently drop the chicken into the oil in batches. Drizzle a little extra batter over the chicken for added crispiness. Fry until lightly golden brown. Remove and drain on a wire rack or paper towel-lined plate. Let rest for 5 minutes. Fry the Chicken (2nd Fry). Return the chicken to the hot oil and fry again until deep golden and crispy. Remove and drain again on a wire rack or paper towel. Make the Sauce & Finish. In a skillet over medium heat, combine ketchup, sriracha, honey, fermented garlic, and water. Stir and bring to a simmer. Turn off the heat and add the fried chicken to the skillet. Toss until the chicken is fully coated in the sauce. Garnish with green onions and serve immediately. Chickenlicious... This is super addictive... Recipe Video:

Jump To Recipe Jump To Video If you’re anything like me, you love shaking things up in the kitchen, especially when it comes to pizza night. That’s exactly what led to the creation of the "Spicy Beef Kale Sizzle" pizza. It’s a step away from the ordinary, bringing some heat to the table with a mix of savory beef, spicy chilies, and fresh kale—all piled on a smoky, grilled crust that’s just irresistibly crispy. A sizzling grilled pizza topped with juicy beef, melted cheese, kale, and red chili heat. Here’s how it goes: start with your dough, giving it a nice brush with sesame oil before it hits the griddle. This isn't just for flavor—it helps get that perfect char we’re after. Once you flip it, the fun begins. Layer on provolone and pecorino for that melty cheese goodness, then top it with the beef and a handful of red chilies for a little kick. Finish it off with fresh kale for a crisp contrast that makes all the other flavors pop. Fresh off the grill—this pizza combines spicy beef, leafy greens, and a touch of chili. Give this "Spicy Beef Kale Sizzle" a try the next time you’re looking to spice up your meal routine. It’s perfect for when you want something a bit different but totally delicious. Trust me, it’s a game-changer. Grab your ingredients, fire up the grill, and get ready to see why this pizza is such a hit at my house. Let’s get cooking and make tonight a little more exciting! Ingredients: (Make 2 grilled pizzas) Sesame Oil, 2 TBSP Shallots Finely Minced, 3 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Versatile All Purpose Ground Beef Homemade , 100g Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Provolone Coarsely Diced, A Handful + More For Grating Pecorino, For Grating Kale Coarsely Torn, A Handful Red Chili Deseeded Thinly Sliced, A Handful Toasted Sesame Oil, For Drizzling Equipment: Griddle Cast Iron Skillet Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " My Versatile All Purpose Ground Beef Recipe " page for the recipe. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in shallots. Season with salt and pepper. Saute until translucent. Add in garlic and saute until aromatic. Add in the ground beef. Break it apart into pieces with a spatula. Saute until lightly browned. Remove from heat and set it aside until ready to use. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with some diced provolone and grated pecorino. Followed by the ground beef mixture and grate some more provolone over the top. Immediately cover the griddle to generate steam. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Garnish with some kale and chili over the top. Lastly, drizzle in some toasted sesame oil. Repeat the steps for the remaining pizza. Slice and serve immediately. Simplicity is the ultimate sophistication... Heavenly... Recipe Video:

Jump To Recipe Jump To Video Who would've thought grapes on a pizza could be so good? That's the fun surprise with my latest creation, which I've dubbed the "Savory Orchard Grill." It all started when I was experimenting with different toppings and discovered how beautifully the sweetness of grapes complements the savory punch of ground beef and prosciutto. Savory meets sweet: grilled pizza loaded with roasted grapes, sausage, and prosciutto. It's one of those "have to try it to believe it" kind of things, and trust me, it's worth trying. Making this pizza is almost as enjoyable as eating it. You start with a simple grilled dough, which gets a nice brush of sesame oil for an extra hint of flavor. Then you pile on a rich mix of sautéed beef, crispy prosciutto, and those juicy grapes that just burst with flavor when they hit the heat. A rustic orchard-inspired pizza fresh off the grill. Spread a creamy layer of crème fraîche and fromage blanc on the base, sprinkle some provolone on top, and you've got a pizza that's anything but ordinary. The final drizzle of toasted sesame oil and a pinch of fresh rosemary really seal the deal, bringing a rustic and aromatic finish to each slice. So, if you're in the mood to shake things up for your next pizza night, throw some grapes on the grill and see what happens. It’s a great way to blend sweet and savory, and who knows? It might just become your new favorite way to top a pizza. Every slice bursts with the perfect balance of juicy grapes and savory toppings. Roll out your dough, get your griddle going, and let’s make something unexpectedly delicious! Ingredients: (Make 2 grilled pizzas) Sesame Oil, 2 TBSP Versatile All Purpose Ground Beef Homemade , 100g Prosciutto Coarsely Torn, A Handful Any Seedless Grapes, A Handful Crème Fraîche / Yogurt, 60g Fromage Blanc / Ricotta Homemade , 80g Garlic Finely Grated, 1 Clove Sea Salt, Pinch Black Pepper, Pinch Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Provolone, For Grating Toasted Sesame Oil, For Drizzling Rosemary, A Handful Equipment: Griddle Cast Iron Skillet Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " My Versatile All Purpose Ground Beef Recipe " page for the recipe. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the ground beef and prosciutto. Saute until lightly browned. Add in the grapes and saute until the grapes start to blister. Remove from heat and set it aside until ready to use. In a mixing bowl, add crème fraîche, fromage blanc and garlic. Season with salt and pepper. Mix until well combined. Set aside in the fridge until ready to use. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the crème fraîche mixture, spreading it out evenly. Followed by the ground beef mixture and grate some provolone over the top. Immediately cover the griddle to generate steam. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Drizzle some toasted sesame oil over the top and garnish with some rosemary. Repeat the steps for the remaining pizza. Slice and serve immediately. Who would've thought that this would work... Recipe Video:

Jump To Recipe Jump To Video There’s something incredibly heartwarming about seeing your children take their first steps in cooking, especially when they attempt a family favorite like baked macaroni. One day, to my surprise and delight, my daughters decided to make their own version of baked macaroni. Golden baked macaroni fresh from the oven, topped with cheese and parsley. They did a fantastic job, and it inspired me to tweak their recipe a bit to enhance the flavors they had put together. This version of baked macaroni combines the simple goodness of pasta and tomato sauce with a cheesy, gratin topping, turning an everyday meal into a special dish. This recipe starts with cooking the macaroni in a skillet, which allows the pasta to absorb all the flavors as it cooks directly in the sauce, creating a deeper, richer taste. Once the pasta is coated in a homemade tomato sauce—seasoned with just the right amount of Italian herbs—it’s sprinkled generously with mozzarella and Parmigiano Reggiano. A gooey spoonful of cheesy baked macaroni being served. All that ooey gooey goodness... The final step is a quick broil in the oven to melt the cheese into a bubbly, golden crust that’s hard to resist. Garnished with freshly chopped parsley, it adds just the right touch of freshness to each savory bite. I’d love for you to try making this baked macaroni at home. It’s not just about following a recipe; it’s about creating those little moments of joy in the kitchen, much like my daughters did. Whether you’re cooking for yourself, friends, or family, this dish is sure to bring smiles all around. Close-up of pasta coated in tomato sauce and melted cheese. Happiness in a spoonful... It’s easy enough for a weeknight dinner yet special enough for guests. So, gather your ingredients, and let’s make a meal that’s as nourishing to the soul as it is to the stomach. Enjoy the process and the delicious results! Ingredients: (Serve 4) Macaroni, 200g Hot Water, 800g Sea Salt, Pinch Tomato Sauce Homemade , 1 Recipe Italian Seasonings, 1 TBSP Mozzarella, For Grating Parmigiano Reggiano, For Grating Parsley Finely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my " How To Make Tomato Sauce " page for the recipe. Add macaroni and hot water to a skillet over medium heat. Season with salt and stir to combine well. Lightly season with salt and stir to combine well. Cook until the macaroni is just under al dente and until the pasta water has almost evaporated. Add in the tomato sauce and Italian seasonings. Toss until the macaroni is well coated. Remove from heat, grate in some mozzarella and parmigiano. Wack into the oven and broil until the cheese has melted. Immediately garnish with some parsley. Serve immediately. Simple yet yummilicious... Recipe Video:

Jump To Recipe Jump To Video Jjajangmyeon, a beloved Korean dish with roots in Chinese cuisine, is the ultimate comfort food for many. Originally derived from the Chinese dish Zha jiang mian, jjajangmyeon has evolved into a distinctively Korean favorite. It was introduced by Chinese immigrants in the early 20th century and quickly adapted to Korean tastes. Chewy noodles served with glossy black bean sauce, sesame seeds, and fresh cucumber. The dish centers around noodles topped with a thick, savory sauce made from black bean paste. Over the years, jjajangmyeon has become a staple in Korea, often enjoyed on special occasions and as a popular meal for those moving into a new house. My version of jjajangmyeon incorporates a few twists that enhance the traditional flavors. I like to add bacon for a smoky depth, alongside the standard mix of vegetables like onions, carrots, and daikon radish, all simmered in a rich black bean sauce with a touch of gochugaru for heat. A bowl of Jjajangmyeon, with rich sauce on one side and plain noodles ready to be mixed. The sauce is layered over handmade noodles, which are perfect for soaking up all that delicious, glossy sauce. A final drizzle of sesame oil and a hint of raw honey balance the saltiness with a subtle sweetness, making each bite complex and satisfying. I encourage you to try making this jjajangmyeon at home. It’s a wonderful way to dive into Korean cuisine and experience the joy of cooking a dish that’s both hearty and steeped in cultural history. Whether you’re cooking for a family dinner or just treating yourself to a special meal, this jjajangmyeon recipe is sure to impress. So grab your apron, and let’s bring a taste of Korea into your kitchen with a dish that’s as fun to make as it is to eat! Ingredients: (Serve 2) Jjajang: Sesame Oil, 1/4 Cup + More For Greasing Black Bean Paste, 250g Soy Sauce, 1 TSP Oyster Sauce, 1 TBSP Bacon, 3 Strips (Optional) Yellow Onion Finely Diced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrot Finely Diced, 1 Daikon / White or Green Radish Finely Diced, 1 Potatoes Finely Diced, 2 Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 1" Gochugaru, 1 TBSP Adjust To Preference Slurry, 1 TBSP Cornstarch + 2 TBSP Water Toasted Sesame Oil, 1 TBSP Raw Honey, 1 TBSP Noodles: Handmade Noodles Homemade , 1 Recipe Or Any Dried or Fresh Noodles, 2 Servings Scallions Coarsely Sliced, A Handful Cucumber Finely Diced, For Garnishing Sesame Seeds, For Garnishing Equipment: Cast Iron Skillet / Pan Non-Stick Skillet / Pan Oven Directions: Please visit my " Volcano Handmade Noodles " for the recipe. Prepare the Black Bean Sauce Base. In a non-stick skillet over medium heat, add a bit of sesame oil. Once hot, add the black bean paste. Sauté until fully combined and the mixture looks glossy. Remove from heat and stir in soy sauce and oyster sauce. Mix well and set aside. Cook the Bacon and Vegetables. Lightly grease a skillet with sesame oil. Add in the bacon and broil in the oven until crispy and golden. Let the bacon cool, then slice into bite-sized pieces. In the same skillet, add the onions. Season with salt and pepper. Deglaze with a splash of water and cook until onions turn translucent. Add in carrots, daikon, and potatoes. Sauté until everything is evenly mixed. Season again with a bit of salt and pepper. Stir in garlic and ginger. Cook until aromatic. Sprinkle in gochugaru and return the bacon to the pan. Simmer the Jjajang. Pour in the black bean mixture and 1 cup of water. Stir everything together and bring to a simmer. Cook until the sauce thickens slightly, stirring occasionally. Add the cornstarch slurry and stir until the sauce thickens further. Finish by drizzling in sesame oil and honey. Taste and adjust seasoning if needed. Set aside and keep warm. Prepare the Noodles. Cook noodles (or macaroni) until just al dente. Drain and transfer to serving bowls. To Serve. Spoon some jjajang sauce over the noodles. Garnish with scallions, julienned cucumber, and sesame seeds. Toss before eating and serve immediately. Leftover jjajang sauce can be stored in the freezer for up to 3 months. Umami bomb! Recipe Video:

Jump To Recipe Jump To Video One of the joys of cooking comes from those unexpected moments of innovation, like the time my daughters wondered if we could use jjajang, the rich black bean sauce from our jjajangmyeon recipe, in their baked macaroni. It was one of those "why not?" moments that lead to something surprisingly delicious. Creamy baked jjajang macaroni with gooey cheese and fresh green onion topping. The result was a delightful fusion that blends the deep, savory flavors of jjajang with the comforting familiarity of cheesy baked macaroni. This dish is a perfect example of how a simple question can lead to a new family favorite. The process is straightforward but the outcome is anything but ordinary. Starting with al dente macaroni, each noodle gets generously coated in homemade jjajang, absorbing all its umami goodness. Scooping up a cheesy, saucy bite of baked jjajang macaroni. Ooey gooey goodness... A hearty sprinkle of mozzarella and Parmigiano Reggiano goes on top before the dish hits the broiler, emerging bubbly and golden with a cheesy crust that’s irresistibly appealing. A final garnish of fresh scallions adds a crisp, oniony bite that cuts through the richness and rounds out each forkful. If you’re up for trying something new in the kitchen, this Jjajang Macaroni might just be your next hit. It’s a wonderful way to introduce a twist on traditional pasta nights and is sure to get everyone talking. A hearty spoonful of rich and cheesy baked jjajang macaroni. Umami bomb... Grab your apron, and let’s bring a dash of creativity to your table with a recipe that promises simplicity and flavor in every bite. So, why not make tonight a little more special? Dive into this fusion dish and enjoy the blend of cultures and tastes! Ingredients: (Serve 4) Macaroni, 200g Hot Water, 800g Sea Salt, Pinch Jjajang Homemade , 3 Heaping TBSP or More Mozzarella, For Grating Parmigiano Reggiano, For Grating Scallions Corasely Sliced, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my " Jjajangmyeon " page for the recipe. Add macaroni and hot water to a skillet over medium heat. Season with salt and stir to combine well. Lightly season with salt and stir to combine well. Cook until the macaroni is just under al dente and until the pasta water has almost evaporated. Add in the jjajang and toss until the macaroni is well coated. Taste and adjust for the amount of jjajang sauce. Remove from heat, grate in some mozzarella and parmigiano. Wack into the oven and broil until the cheese has melted. Immediately garnish with some scallions. Serve immediately. You have to give this a try... Recipe Video:

Jump To Recipe Jump To Video Har Cheong Gai, or Shrimp Paste Chicken, is a beloved dish that has cemented its place in Singaporean culinary history. The dish owes much of its fame to Chef Loh Mun Hon, a visionary chef who helped put Singapore Hong Kong Street Chun Kee on the culinary map. Perfectly fried Har Cheong Gai wings with a golden, crispy crust. His innovative spirit led to the creation of this dish, which uniquely marries the pungent zest of shrimp paste with the tender juiciness of chicken. It's said that Chef Loh not only co-founded this iconic dish but also perfected it, possibly even crafting his own version of the essential shrimp paste that characterizes Har Cheong Gai. Shrimp paste chicken wings stacked high and ready to enjoy. This recipe offers a chance to dive into a world of deep flavors. The chicken is marinated overnight in a rich blend of shrimp paste, Shao Xing wine, oyster sauce, and light soy sauce, ensuring that every bite is infused with the savory, umami-packed essence of this marinade. Crispy on the outside, juicy on the inside, classic Har Cheong Gai. The final touch of frying it with a batter made from tapioca starch and rice flour ensures a crispy exterior that contrasts delightfully with the tender meat inside. Each piece, fried to golden perfection, carries the legacy of Chef Loh's culinary excellence. I invite you to try making Har Cheong Gai at home—it’s more than just cooking; it’s about keeping a piece of culinary history alive in your kitchen. Whether you’re cooking for a special occasion or just looking to spice up your meal routine, this dish promises a flavorful adventure that’s sure to impress. Close-up of the crunchy texture of a fried chicken wing. So, why not take this opportunity to explore the rich flavors that have delighted taste buds for decades? Grab your ingredients, and let’s honor Chef Loh’s legacy by creating something deliciously unforgettable. Ingredients: (Serve 8) Chicken Flats, 1 KG Granulated Sugar, 2 TBSP Shrimp Paste, 4 TBSP Shao Xing / Hua Diao Wine, 3 TBSP Oyster Sauce, 3 TBSP Light Soy Sauce, 3 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Tapioca Starch, 120g Rice Flour, 30g Water, 50g Eggs Lightly Beaten, 2 Baking Powder, 1/2 TSP Rapeseed / Sunflower / Peanut / Canola Oil, For Frying Equipment: Dutch Oven Directions: Transfer flats, sugar, shrimp paste, shao xing, oyster sauce, light soy sauce, salt, pepper and mushroom powder to a large mixing bowl. Mix until well combined. Cover and marinate in the fridge overnight. The next day, whisk together tapioca starch, rice flour, water, eggs and baking powder until smooth in a large bowl, It is perfectly fine if there are some small lumps. Transfer this batter to the chicken mixture. Mix thoroughly until well combined. Set aside for 15 mins. In the meantime, prepare a dutch oven with 4 inches of oil over medium heat. *To check the temperature of the oil, insert a wooden chopstick. If bubbles start to form around the chopstick, the temperature of the oil is ready for frying.* Using a pair of tongs, gently drop the chicken into the oil away from you. Spoon some of the batter over the chicken to create a crispy skirt. Deep fried until golden brown on both sides. Remove from heat and drain off excess oil on a wire cooling rack or a plate lined with kitchen paper. Serve immediately. Perfect! Recipe Video:

Jump To Recipe Jump To Video Who knew that the robust flavors of Har Cheong Gai could transform into an irresistible sandwich? This recipe is all about taking the beloved flavors of traditional shrimp paste chicken and giving it a fun, hand-held twist. Crispy Har Cheong Gai sandwich layered with fried chicken, pickles, and crunchy toppings on fluffy toast. By marinating chicken thighs in a rich mixture of shrimp paste, Shao Xing wine, oyster sauce, and light soy sauce, each piece of chicken becomes infused with deep, savory flavors. When combined with a crispy, light batter and fried to golden perfection, the chicken alone is a masterpiece. But we don’t stop there. To build this sandwich, we layer the crispy chicken with a tangy, spicy sauce that's a blend of plum sauce, Kewpie mayo, Sriracha, and a hint of pickling juice. This sauce not only complements the umami-packed chicken but also adds a delightful zing that cuts through the richness. A hearty fried chicken toast sandwich with pickled vegetables and crispy flakes. Piled onto buttery, toasted Shokupan with a handful of crunchy, homemade pickled onions and carrots, each bite is a perfect balance of textures and flavors. The final touch of fresh scallions adds a burst of freshness that ties everything together beautifully. I invite you to try making this Har Cheong Gai sandwich at home. It’s a perfect recipe for when you’re in the mood to try something different yet familiar. The process is a playful adventure in the kitchen, and the result is a deliciously satisfying meal that’s sure to impress. Inside view of the Har Cheong Gai sandwich, packed with juicy chicken and tangy pickles. Whether you’re cooking for family, friends, or just treating yourself, this sandwich promises to deliver big flavors and happy smiles. So why not give it a go? Grab your apron, and let’s make a meal that’s as fun to prepare as it is to eat! Overhead shot of the sandwich stacked high with flavor and texture. Ingredients: (Serve 2) Chicken: Chicken Thigh Boneless, 1 Shrimp Paste, 2 TBSP Shao Xing / Hua Diao Wine, 1.5 TBSP Oyster Sauce, 1.5 TBSP Light Soy Sauce, 1.5 TBSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Sauce: Plum Sauce, 2 TBSP Kewpie Mayo, 2 TBSP Sriracha, 1 TBSP Soy Sauce, 1 TSP Pickling Juice Homemade , 1 TBSP Batter: Unbleached All Purpose Flour, 75g Potato Starch, 15g Iced Cold Water, 150g Kewpie Mayo, 1/2 TBSP Sea Salt, Pinch White Pepper, Pinch Chinese 5 Spice Powder Homemade , Pinch Sandwich: Rapeseed / Sunflower / Peanut / Canola Oil, For Frying Unsalted Butter, 2 TBSP Shokupan Homemade , 4 Slices Pickled Onion and Carrot Homemade , A Small Handful Scallions Coarsely Sliced, A Small Handful Equipment: Dutch Oven Cast Iron Skillet / Pan Directions: Please visit my " How To Pickle Almost Anything " page for the pickled onion and carrot recipe. I used rice vinegar. Please visit my " How To Make Chinese 5 Spice " page for the pickled onion and carrot recipe. Please visit my " How To Make Shokupan " page for the pickled onion and carrot recipe. Marinate the Chicken. Remove and reserve the chicken skin. Slice each chicken thigh in half. In a large bowl, combine chicken thighs with shrimp paste, Shaoxing wine, oyster sauce, light soy sauce, salt, pepper, and mushroom powder. Mix well to coat. Cover and refrigerate overnight to marinate. Make the Sauce. In a bowl, mix the sauce ingredients (including sriracha and plum sauce). Taste and adjust spiciness or sweetness as needed. Set aside in the fridge until ready to use. Prepare the Batter. In a bowl, combine flour, starch, and iced water. Mix gently—it’s okay if the batter is slightly lumpy. Add mayonnaise, salt, pepper, and Chinese five spice. Stir until just combined. Fry the Chicken and Skin. Heat 4 inches of oil in a Dutch oven over medium heat. Test by dipping in a wooden chopstick—if bubbles form, it’s ready. Using tongs, gently place marinated chicken into the hot oil away from you. Spoon extra batter over the chicken as it fries to create a crispy edge or "skirt." Fry until golden brown and crisp on both sides. Drain on a wire rack or paper-lined plate. Repeat the process with the reserved chicken skin until crispy. Set aside. Toast the Bread. In a skillet over medium heat, melt some butter. Toast the bread slices on one side only. Set aside with the toasted side facing down. Assemble the Sandwich. Spread the sauce on the toasted side of one bread slice. Top with a piece of crispy chicken. Add pickled carrots and onions on top. Sprinkle with chopped scallions. Slice the crispy chicken skin into bits and sprinkle over. Top with the second slice of bread (toasted side up). Serve immediately. Succulent... Everything is well balanced... If you have leftover batter, crack in an egg with some veg (I'm using yellow onion), mix and deep fried until crispy golden brown. Enjoy with some scallions and sriracha... Recipe Video:

Jump To Recipe Jump To Video Ever wonder what happens when you mix traditional Korean flavors with classic Italian fare? The result is as unexpected as it is delicious—just like this Jjajang Pizza, a brilliant idea sparked by a simple question from my daughter. A crispy grilled jjajang pizza loaded with savory black bean sauce, gooey cheese, and fresh scallions. Combining the deep, savory richness of jjajang sauce with the familiar joy of a cheesy, grilled pizza creates a culinary crossroads that’s both adventurous and utterly satisfying. It's amazing how a little curiosity in the kitchen can lead to such delightful discoveries. This pizza starts with a homemade dough, grilled to perfection with a hint of sesame oil for that extra touch of Asian flair. Once flipped, the dough serves as the perfect canvas for a generous spread of rich jjajang sauce, which replaces the traditional tomato base with something unmistakably bold. The perfect bite, charred, cheesy, and packed with bold black bean flavor. The mozzarella and Parmigiano Reggiano melt together into a gooey, delightful topping that perfectly complements the umami-packed jjajang. Finished with a drizzle of homemade chili oil and a sprinkle of fresh scallions, each slice is a testament to the beauty of fusion cooking.  A slice of jjajang’za, crispy edges with savory-sweet toppings. If your taste buds are tingling for something new, this Jjajang Pizza is the way to go. It’s a perfect example of how stepping out of the culinary box can lead to delicious results. Whether you’re looking to impress guests, spice up your pizza night, or just enjoy a unique meal, this recipe promises to deliver an experience that’s as enjoyable to make as it is to eat. So why not roll out your dough, fire up your griddle, and get ready to enjoy a pizza that’s anything but ordinary? Ingredients: (Make 2 grilled pizzas) Grilled Pizza Dough Homemade , 2 Dough Balls Sesame Oil, For Brushing Jjajang Sauce Homemade , 3 TBSP Low Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Chili Oil Homemade , For Drizzling Scallions Coarsely Sliced, For Garnishing Equipment: Griddle Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " Jjajangmyeon " page for the recipe. Please visit my " How To Make Chili Oil " page for the recipe. Once you have rolled out your pizza dough, brush the griddle with sesame oil with a pastry brush. *Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing up.* In a griddle over medium heat, gently place in the dough. Carefully and gently, use your hands to press down the dough to make sure the whole dough sits fully on the griddle. Brush the top with more sesame oil. Grill until lightly charred. Flip the dough. Immediately turn the heat down to medium-low. Top the pizza with the jjajang sauce, spreading it out evenly. Grate some mozzarella and parmigiano over the top. Immediately cover the griddle to generate steam. As soon as the cheese melts and the bottom is lightly charred, remove the cover. Remove the pizza from the heat and transfer it onto a serving plate. Drizzle some chili oil over the top and garnish with some scallions. Repeat the steps for the remaining pizza. Slice and serve immediately. Never say never until you give it a try... Recipe Video: